In recent years, omics has received a lot of attention from researchers in the field of food and nutrition because of its prominent role in revealing the mechanisms of complex biochemical actions and macro-regulatory dynamic network systems in living organisms and has been applied to research in the field of food. This paper focuses on the application of genomics, transcriptomics, proteomics and metabolomics in the food field from the basic concept of histology, which is expected to provide a theoretical basis and scientific guidance for the further use of histological tools for food ingredient control, quality improvement and safety mechanism analysis.