This article provides an overview of the role of liposomes in food technology and human nutrition. Liposomes, which are lipid-based nanoparticles, have gained attention for their ability to encapsulate bioactive compounds, enhance their stability, and improve bioavailability. The paper discusses the creation and encapsulation methods of liposomes, their use as antimicrobial carriers to protect food from spoilage, and the potential health benefits of encapsulating compounds like phytosterols. It highlights the importance of consumer expectations and regulations regarding the use of liposomes in food. The stability of liposomes and encapsulated substances in food products is a critical aspect, with various methods and techniques being explored to enhance their stability and bioavailability. The article also reviews the applications of liposomes in food, including their use in enhancing the quality, safety, and nutrient delivery of food products. Finally, it discusses the regulatory considerations and consumer education needed for the widespread adoption of liposomes in food.This article provides an overview of the role of liposomes in food technology and human nutrition. Liposomes, which are lipid-based nanoparticles, have gained attention for their ability to encapsulate bioactive compounds, enhance their stability, and improve bioavailability. The paper discusses the creation and encapsulation methods of liposomes, their use as antimicrobial carriers to protect food from spoilage, and the potential health benefits of encapsulating compounds like phytosterols. It highlights the importance of consumer expectations and regulations regarding the use of liposomes in food. The stability of liposomes and encapsulated substances in food products is a critical aspect, with various methods and techniques being explored to enhance their stability and bioavailability. The article also reviews the applications of liposomes in food, including their use in enhancing the quality, safety, and nutrient delivery of food products. Finally, it discusses the regulatory considerations and consumer education needed for the widespread adoption of liposomes in food.