Modern advances in nanoscience and nanotechnology offer innovative applications in the food sector, a relatively new field compared to biological and pharmaceutical uses. Nanostructured materials, including nanosensors, packaging materials, and encapsulated components, enhance food science. Nanostructured food systems, such as polymeric nanoparticles and liposomes, improve solubility, bioavailability, and controlled release, safeguarding bioactive components. Organic molecules (proteins, lipids, and saccharides) and inorganics (metal and metal oxides, carbon-based materials, and clays) make up the building blocks of food nanostructures. Nanostructured colloids in food include fat globules in homogenised milk, casein micelles, and β-lactoglobulin fibres in milk. Synthetic nanostructures are commonly used in food to increase solubility, improve bioavailability, preserve biologically active chemicals from degradation, extend shelf life, colour, and flavour, and provide nutritional value. These materials, which comprise nanoparticles, nanocomposites, and nanoemulsions, have increased solubility, stability, and other unique properties. Nanostructured materials detect contaminants like Salmonella or E. coli in food, ensuring consumer safety. Nanostructured materials reduce the energy consumption and environmental impact of food processing. This study aims to provide insights into nanotechnology’s benefits and risks, informing the development of novel, functional food products with improved attributes and prolonged shelf life. By exploring the potential of nanostructured materials, we can enhance food safety, quality control, and consumer acceptance.