Nanotechnology is a relatively novel and unconventional applicable technique in the field of food science and
technology. It appears to be a promising tool for food security and food sustainability. Nanotechnology is described as
the “understanding and control of matter at dimensions of about 1–100 nm, where unique phenomena allow for new
applications". The chemical, physical, and biological characteristics of materials at this size are significantly different
from the properties of individual atoms and molecules or bulk matter. These modifications result in nanoscale materials
with distinct mechanical, electrical, magnetic, and photonic characteristics. The ability to modify matter at the
nanoscale can lead to a better knowledge of biological, physical, and chemical processes at this scale, as well as the
development of novel materials, structures, systems, and technologies that take use of these new features. This review
aims to shed light on the definition and important application of nanotechnology in food industry and also some of the
hazards of nanoparticle on human body.