Phosphopeptides are peptides containing one or more serine or threonine residues esterified to a phosphate group. The best-known food examples are the casein phosphopeptides derived from milk protein digestion, which can bind calcium and other minerals, keeping them soluble and enhancing their absorption. In nutrition science, this mineral-carrying capacity makes phosphopeptides interesting as functional food ingredients for bone health and dental applications. They are produced through controlled enzymatic hydrolysis of casein followed by separation of the phosphorylated fragments. In food technology, understanding phosphopeptide behavior helps design dairy ingredients with improved mineral bioavailability and supports the development of evidence-based functional foods.