The food industry can be affected by the rapid development, new connections and advances in nanotechnology. Nanostructured materials are used to encapsulate food ingredients, containers and nano sensors. These materials make the compounds more soluble, bioavailable and increase their value in the child, while ensuring the safety of the ingredients during manufacture and storage. The review provides an overview of the impact of nanotechnology on the food industry and describes the impact of nanostructured antimicrobial products on pathogens. It also introduces the properties of food nanotechnology and its current and possible future applications in food research.