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The implementation of nanotechnology in food science is discussed. The developments include the incorporation of miniscule carbon nanotubes into polymer substrates developed into electrically conductive membranes that can minimize the energy losses that occur when the feedstock is heated, and limit the detrimental effects of prolonged heating on the nutritional and sensory properties of the food. Chip-based sensing for rapid detection of biological pathogens is another new area with potential for application in food handling, processing, and in early warning regarding exposure to bacteria, viruses and other antigens. The applications of atomic force microscopy in nondestructive topographical analysis of delicate biomaterials are also elaborated.