Food allergy is an abnormal response of organism to the immune system caused by foods.In recent decades,Food allergy patients has risen gradually worldwide and food allergy has become an emerging issue of food safety.It is important to find processing methods to reduce food anaphylaxis as extremely trace of the allergen can make some patients experience strong allergic reaction.In this paper,hypoallergenic processing methods of food allergen and their corresponding evaluation systems in recent years are reviewed.Enzymatic hydrolysis method,physical methods and biochemical combining physical methods are analysed,and the methods of in vitro evaluation and animal model evaluation system of food allergenicity are compared.The development direction of hypoallergenic processing methods of food allergen and their evaluation systems are also discussed.