The enzymes in food have positive and negative influences on the food quality,and it's particularly important to control the activity of the enzyme in food processing.Conventional thermal processing is the most widely used process technology in the food industry to ensure the safety and quality of the products.Recent years,novel thermal processing techniques has become a new method in food processing,which can inactive the enzymes in food effectively.The principle,impact factors and the application of microwave inactivation of enzyme in food were reviewed in this paper.Moreover,the prospects were also introduced.