The main qualities of food include texture, appearance, flavor, and nutritional value, which is also known as sensory and intrinsic qualities. Sensory quality mainly refers to the color, aroma, taste, shape, and texture of the food while intrinsic quality also implies the nutritional value, including carbohydrates, fats, proteins, vitamins, minerals and other nutritional quality and quantity. Among them, texture is considered to be the most important food quality. Therefore, in this section, food texture is introduced in detail, including the concept of food texture, the research methods of food texture evaluation, and the practical application of food texture in the food industry.