Edible nanotechnology has emerged as an innovative approach in the food industry for improving food quality, safety, and shelf life. Nanostructured edible materials, including nanoemulsions, nanoliposomes, biopolymeric nanoparticles, and nanocoatings, have shown significant potential in enhancing the stability, bioavailability, texture, flavor, and nutritional value of food products. These nanoscale systems can also serve as carriers for bioactive compounds, antioxidants, vitamins, and antimicrobial agents, thereby contributing to better preservation and functional performance of foods. In addition, edible nanotechnology can reduce spoilage, delay oxidation, and improve moisture retention in perishable food products. Despite its promising benefits, concerns related to toxicity, consumer acceptance, and regulatory aspects remain important challenges for its widespread application. This paper reviews the major applications of edible nanotechnology in food quality improvement and discusses its benefits, limitations, and future perspectives in the food industry.