 Nanotechnology is a key advanced technology that has the potential to lead qualitative and quantitative production of healthier, safer, and high-quality functional foods through the use of nanomaterials, which has superior shelf life, prevent contamination, and produce enhanced food quality. The review describes current trends and future perspectives in the food sector, including applications that enhance food bioavailability, taste, texture, and consistency achieved through modification of particle size, possible cluster formation, and surface charge of food nanomaterials. Additionally, the review discusses the use of nanodeliverimediated nitrocyticals, synergistic action of nanomaterials in food protection, and the application of nanosensors in smart food packaging for monitoring the quality of stored foods. This article was authored by Shivraj Hari Ramnayal, Venkadasamy Bhaskar, Divya Selvaraj, and others. We are article.tv. Links in the description below.