Nanotechnology can be applied in the production, processing, safety and packaging of food. A nanocomposite coating process could improve food packaging by placing anti-microbial agents directly on the surface of the coated film. Delivery systems for biologically active materials for the delivery of flavors, neutraceuticals and utilization of complex phase behavior such as texture, taste, appearance and color. Bio supramolecular assemblies can overcome internal barriers and make changes in properties. In the process of development of new food products nano-sensing applications are used to find toxins and proteins in food. Sensors can be placed on foods for tracking viruses, bacteria and pollutants in water, to monitor bioprocesses, to control process biochemicals and intracellular activity. Nanotechnology can be used for the detection of chemical and biological substances for sensing biochemical changes in foods. Future food will be designed by shaping molecules and atoms. Food can be wrapped in “smart” safety packaging that can detect spoilage or harmful contaminants. Future products will enhance and adjust their color, flavor, or nutrient content to accommodate each consumer’s taste or health needs. Nanotech companies are working to fortify processed food with nano-encapsulated nutrients, the appearance and taste boosted by nano-developed colours, its fat and sugar content removed or disabled by nano-modification, and ‘mouth feel’ improved. It is possible that nanotechnology will also enable junk foods like ice cream and chocolate to be modified to reduce the amount of fats and sugars that the body can absorb and consumers can ‘personaise’ food by changing colour, flavour or nutrients on demand. Nanotechnology will dramatically extend food shelf life. An invisible, edible, nano wrapper has been developed which will envelope foods, preventing gas and moisture exchange. ‘Smart’ packaging (containing nano-sensors and anti-microbial activators) is also being developed that will be capable of detecting food spoilage.