With the growth of technology and globalization, people are increasingly concentrating more on healthy food items that are high in nutrients and have a long shelf life. However, notably, bacterial growth and oxidation are two variables that affect the quality and safety of food products, especially, fresh produce. To address the issue, novel food packaging solutions, that are smart, programmable, and multipurpose are being investigated. Recently a lot of work has been developed in using innovative nanoscience-based technologies to improve the quality of food items. The usage of nanoemulsions in the food packaging sector is one of the key applications in this subject. Emulsions with particle sizes 5–100 nm are comprehended as nanoemulsions. It can be created as a delivery system as a water-in-oil and water-in-oil system using a variety of ways, including low-energy and high-energy procedures. The application of nanoemulsion in the food industry has expanded because of the high optical translucency, good physical resilience against gravitational separation, and enhanced bioavailability. Moreover, nanoemulsion-based delivery systems, based on destined application, may also include colors, flavorings, preservatives, disinfectants, or nutrients. When compared to samples with standard packaging, this technology may prevent microbial development, changes in food color and appearance, reduction in moisture content, weight loss, bad flavor, and taste, and also reduce the rate of oxidation and browning. Despite the high potential of nanoemulsions, several specific difficulties must be addressed. Some food quality parameters, namely spoilage, texture, taste, flavor, color and stability, can be modified using these potential nanotechnologies. Hence, this chapter discusses the preparation of nanoemulsions, their evaluation for physical characteristics, stability and microstructure; their effect on food quality, and their applications in food packaging.