This document discusses the use of edible coatings and films (enrobing) in food applications. It begins with an introduction to enrobing materials such as proteins, lipids, and polysaccharides. It then covers various coating technologies like pan coating, drum coating, and fluidized bed coating. The document explores applications of enrobing for fruits/vegetables and meat/poultry to extend shelf life and improve quality. It provides examples of benefits like reducing water loss and gas diffusion. Finally, it concludes with references for further information.