Nanocellulose has unique structure, mechanical and optical properties, such as high surface area and high aspect ratio, rheological properties and non-cytotoxicity and genotoxicity. At present, nanocellulose materials have been studied in automobile, construction and textile industries, but they still have great potential in food industry. In this paper, the types of nanocellulose, including microfibrillated cellulose(MFC), nanocellulose crystal (NCC) and bacterial nanocellulose (BNC), as well as the properties of these three nanocellulose and their main preparation methods were briefly summarized. The application of nanocellulose in the field of food, including its use as food additive, functional food ingredients and food packaging materials, was introduced, and its future development was prospected. The aim is to make reference for the future development.