Based on the academic connotation of the processing factors in the health food production and the microstructure,macroscopic properties of such important food components as starches,proteins,oil,etc.,this paper summarizes four key essential scientific problems on the relationships among the microstructure changes of phase state,aggregation and molecular chain structure and the macroscopic properties of the health food. Then,the research progress in this frontier of food science both at home and abroad is comprehensively reviewed,and the future research development trends are pointed out. The solution to these essential scientific problems provides important theoretical support for the functional rational design and manufacture of the health food.