Nanotechnology is a type of biotechnology approach that has the potential to improve food production, quality and nutrition. In particular, nanotechnology could be used to manipulate molecules at the nano-scale in order to create new or improved food products or ingredients. Nanoparticles have been studied for their potential use as nutritional supplements, preservatives, and even flavor enhancers. With this technology, there is also potential to enhance crop yields through better pest control and increased resistance to environmental stresses such as drought.

The utilization of nanotechnology in food production can be seen as both good and bad depending on how it is used. One argument against its use is that it might lead to unknown health risks due to lack of adequate safety testing before approval by regulatory bodies like the FDA. Nanomaterials are so small they can easily pass through cell walls which may cause genetic mutations or other health complications with long-term exposure. Additionally, some worry about a lack of transparency within corporations using nanotech for new foods or ingredients since much of the research behind these products remains proprietary information not available for public review.