The chapter discusses the role and application of nanoparticles in food packaging materials, highlighting their potential to enhance food production, preservation, and shelf life. Nanoparticles, with their unique properties such as expansive surface area and antimicrobial efficacy, are versatile in both traditional and biopolymer-based packaging. The review explores the physicochemical properties, functions, and biological aspects of nanoparticles in food packaging, including their synergistic effects with different biopolymers. Key applications include extending food shelf life, acting as antimicrobial agents, and developing smart packaging systems. While ongoing research addresses challenges related to toxicity, the potential of nanomaterials to become a viable choice for food packaging is significant if toxicity concerns are effectively managed. The chapter also delves into specific nanoparticles like silver, zinc oxide, titanium dioxide, copper oxide, graphene oxide, and carbon nanotubes, detailing their benefits and potential risks in food packaging applications.The chapter discusses the role and application of nanoparticles in food packaging materials, highlighting their potential to enhance food production, preservation, and shelf life. Nanoparticles, with their unique properties such as expansive surface area and antimicrobial efficacy, are versatile in both traditional and biopolymer-based packaging. The review explores the physicochemical properties, functions, and biological aspects of nanoparticles in food packaging, including their synergistic effects with different biopolymers. Key applications include extending food shelf life, acting as antimicrobial agents, and developing smart packaging systems. While ongoing research addresses challenges related to toxicity, the potential of nanomaterials to become a viable choice for food packaging is significant if toxicity concerns are effectively managed. The chapter also delves into specific nanoparticles like silver, zinc oxide, titanium dioxide, copper oxide, graphene oxide, and carbon nanotubes, detailing their benefits and potential risks in food packaging applications.