 Nanotechnology has been used to develop functional foods such as those with improved bioavailability, taste, texture, and consistency. It can be used to modify particle size, form clusters, and alter surface charge of food particles. Additionally, nanoparticles can be used to deliver nutraceuticals, while smart food packaging can monitor the quality of stored foods. Finally, nanomaterials can be used to assess the impact of nanomaterials on biological systems. This article was authored by Shivraj Harirannayal, Venkadasamy Bhaskar, Divya Selvaraj, and others.