The paper reviews immunochemical methods used in the field of food enzymology. The advantages of immunochemical identification and assessment of enzymes include high specificity and sensitivity, and the possibility of detecting inactivated enzymes. Immunochemical methods have been applied mainly to the investigation of cereal and malt enzymes, the determination of chill‐proofing proteinases and amyloglucosidase in beer, the analysis of combined rennets, and the detection of enzymes of psychrotrophic bacteria in milk as a measure of unfavorable microbial contamination.