This document provides an overview of the application of nanotechnology in the food processing industry. It begins with definitions of nanotechnology and a brief history. It then discusses various types of nanomaterials like inorganic, surface functionalized, and organic nanomaterials. Applications of nanotechnology in food processing include nanoencapsulation to improve nutrient delivery and nano-based packaging materials for improved barrier properties, active oxygen scavenging, and intelligent sensing abilities. The document concludes by noting the rapid growth of the nanotechnology market but also limitations like unknown health impacts that require more research and regulation before wide incorporation in the food industry.