Abstract Nanotechnology is revolutionising the food industry by introducing innovative ways to enhance food quality, safety, and nutrition. By designing and applying nanostructured materials, researchers are improving food processing, preservation, and packaging to achieve greater efficiency, functionality, and shelf life. These advancements bridge the gap between materials science and nutrition, enabling smarter and more sustainable food systems. However, concerns regarding nanotoxicity, nanomaterial migration, and long-term environmental impacts highlight the need for continued research and clear regulatory guidance. Overall, this viewpoint article presents an overview of nanostructured materials and their emerging roles in food science. It highlights how the transition from nano to nutrition represents a key step toward creating safer, healthier, and more sustainable food systems.
Syed et al. (Thu,) studied this question.
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