Nanoscale science and technology is rapidly advancing and demonstrating great potential for applications in the food manufacturing industry. Research is ongoing globally in various application areas, including food processing, food safety and biosecurity, product/ingredient development, and food packaging. The research is geared to generate a large number of food products that could be in commerce in the very near future. Research areas that soon could prove useful in the food sector include but are not limited to nanocomposites for food packaging, nutrient delivery systems and nanomaterials that could block certain substances in food, such as harmful cholesterol. Experts estimate that research at the nanoscale will be incorporated into consumer products worth $20 billion by the year 2010 in the food industry alone. In order to realize the full promised benefits of nanoscale research in the food industry, it is vital to better understand and look forward to its applications and also to manage the potential health and environmental concerns presented. This symposium will describe the fundamental concepts of science, engineering and technology at the nanoscale level and discuss the potential impacts, both positive and negative. The focus will be on recent developments in application in the food and ingredient industry and their benefits to the consumer. Further, the symposium will give a perspective of the potential risks and challenges facing nanoscale research.