Carbon dots (CDs) are fluorescent nanoparticles formed during food processing through high-temperature reactions such as the Maillard reaction, caramelization, and pyrolysis. These particles, generally less than 10 nm in size, exhibit unique optical and chemical properties, making them suitable for applications in biosensing and food safety testing. Despite their promising potential, concerns regarding their toxicity and long-term effects on human health persist, necessitating further research. The integration of CDs in food applications holds significant promise, but comprehensive validation studies are essential to ensure their safety and efficacy. Continued exploration of novel synthesis techniques and functionalization strategies will likely lead to further advancements in their use within the food industry.