Nanotechnology represents a revolutionary approach to addressing challenges in food processing and preservation, offering innovative solutions to enhance food quality, safety, and sustainability. This chapter explores the integration of nanotechnology in food science, focusing on its applications in production optimization, packaging, preservation, and contaminant detection. Nanomaterials such as nanoemulsions, nanoliposomes, and nanofibers play pivotal roles in improving bioavailability, nutrient delivery, and food shelf life. Additionally, nanostructured active and intelligent packaging materials exhibit antimicrobial properties and real-time monitoring capabilities, ensuring enhanced food safety and extended durability. The use of nanotechnology in unit operations, such as filtration and thermal processes, has improved efficiency and reduced environmental impact. Despite its numerous benefits, challenges such as consumer acceptance, regulatory complexities, and concerns regarding nanotoxicity persist. Future prospects indicate a growing role for nanotechnology in developing sustainable and efficient food systems, driving innovation in the global food industry.