The growing demand for healthy and safe food, strategy against an increasing risk of biotic factors such as disease, and threats to agricultural and food productivity due to changing climatic conditions and human interventions has created a strong demand for emergence of an alternative technology which promises solution to these problems. Nanotechnology is a promising field of interdisciplinary research and works with the smallest possible particles which raise hopes for improving methods of food preservation and processing by encountering problems unsolved conventionally. This review discusses the potential of nanotechnology for their uses in the food industry in order to provide consumers a safe and contamination free food with extended shelf life.