RÉSUMÉ
Use of nanotechnology in food science to increase/alter nutritive value and shelf life of food has provided lot of dimensions in research to meet out the need of food for globally growing population. Fortification of food with nano nutrients and also the use of nanotechnology to enrich the nutritive values of food have explored avenues in nutritional science for the production of highly nutritive food products required for different diseases, gender based requirements, age wise need and variable requirements under different climatic conditions. On the other hand discussions have also initiated about the safety of nano food for consumption, its assimilation in human system and its acceptance by human body. This review briefs the use of nanotechnology in food industry for improvising the quality and quantity of food with keeping an eye on health and environmental concerns.