Nanotechnology, manipulation of matter at atomic and molecular scales, has emerged as one of the big transformers in food science, offering new and creative solutions to enhance food safety, quality, and processing. This chapter covers a range of nanotechnology applications in the food industry, specifically new developments in food packaging and processing and new delivery systems. It examines how nanomaterials improve packaging properties, particularly barrier functions and antimicrobial activity, which extend shelf life and ensure food safety. The next section is nano-encapsulation for enhanced nutrient stability and bioavailability, followed by nano-sensors for real-time monitoring of contaminants and pathogens. We will also discuss the use of nanotechnology in modifying the sensory attributes of food and its implications for food additives. The chapter then proceeds to address some regulatory and safety issues regarding the application of nanotechnology in food products and, finally, trends and future directions of research. Case studies and practical applications are provided that show how nanotechnology may shape the future of food science with very promising solutions to modern challenges, but also by putting continuous research and regulatory vigilance in motion.