Mass spectrometry (MS) is an analytical chemistry technique that helps identify the amount and type of chemicals by measuring the mass-to-charge ratio and abundance of gas-phase ions. It is widely applied in quantify and qualify of analytes present in a complicated sample. The ‘omics’ studies were relied on mass-spectrometry (MS)-based techniques which are considered indispensable to get high-throughput dataset. The application of different “omics” technologies in food research, developing as foodomics, provides an overview of food safety and quality. Foodomics including genomics, transcriptomics, proteomics, and metabolomics investigates food effects on human health, food bioactivity, and whole metabolites. Foodomics aims for production of high-quality and safe food products to improve human health and well-being. Mass spectrometry is a powerful analytical tool for proteins, peptides and metabolites identification. The article reviews the application of MS techniques in foodomics.