Latest study has demonstrated that nanotechnologies have an opportunity to be used in a variety of applications involving food, such as enhancing dietary supplements, fresh food packaging, expanding the diversity of flavor profiles, colors, and preferences, boosting the effectiveness of beverage effects, enhancing oil for cooking catalyzation, and intended agricultural insecticides. Bionanotechnology has grown increasingly important in the world of alimentary packaging as a method for incorporating biological materials into nanoartifacts. It provides sophisticated food packaging expectations that can assure longer product shelf life and safer packing with increased food quality and traceability. Uncertainty have been raised about the straight incorporation of nanoparticles that have been engineered into foods, such as those used as color, aroma, additive, nourishment, and nutritional product delivery techniques, or those utilized to alter the optical signals , or fluid characteristics of foods or food containers. The present review outlines the use of an inorganic (silver, iron oxide, titanium dioxide, silicon dioxide, and zinc oxide) and organic (lipid, protein, and carbohydrate) nanoparticles in foods, emphasizes some of the most important nanoparticles properties that impact their conduct, addresses the significance of food structure and gastrointestinal tract responses to nanoparticles features, and points out the possible harmful processes for various food-safe nanoparticles. Even though the implementation of nanotechnology in food manufacturing has been growing, there are some unfavorable or hazardous health consequences associated with the contaminants and hazards of swallowing small particles in food. The investigation focused on the application of nanomaterials in the food organization, namely in being processed, food preservation, and wrapping, and its promising prospects.