The global food industry today is valued at more than nine trillion USD and is growing annually at a rate of 6.47%. Food adulteration is a common practice, prevalent in many high-value, high-consumption items such as milk, honey, spices, popular beverages, etc., which necessitates the importance of rapid detection of food adulterants. Various nanoparticles such as metal oxide, carbon nanotubes (CNTs), graphene, carbon nanofibers (CNFs), magnetic nanoparticles, and electrospun nanofibers are widely used to design nanobiosensors that can detect adulteration and spoilage in specific food items. The intrinsic characteristic of nanomaterials allows it to interact with target analytes more efficiently facilitating the development of sensors capable of detecting minute quantities of adulterants with remarkable sensitivity. Nanobiosensors in the food industry can be employed for detection of various contaminants (Pb, Cd, As, Hg, NaNO3, Etc.) toxins, adulterants (detergents, starch, preservatives), dyes (artificial food colors), and pesticides (organophosphates, carbamates, pyrethroids, organochlorines, triazines, etc.) which are commonly found in food items. Compared to conventional sensors, nanobiosensors offer significantly faster, more precise, and reliable detection of these contaminants, enabling real-time monitoring and rapid response to food safety threats. Additionally, the improved electrical and optical characteristics of nanomaterials hold great promise to revolutionize food quality control monitoring mechanisms.