Abstract: Lipids, one of the important nutrients in foods, are a complex class of biomolecules, which play key roles in the processing of different biomolecules. Lipids affect the quality, nutrition and hygiene of foods, and are directly related to the occurrence of many chronic diseases. As an emerging discipline in omics, lipidomics is widely used in multiple fields including food science. With the continuous development and improvement of detection technologies, lipidomics technology is also being updated. This paper mainly introduces lipid classification and functions as well as lipidomics and its application in food science in order to provide a reference for the application of lipidomics technology in food science.

Key words: lipids; functional properties; lipidomics; food science