Electrohydrodynamic processing (EHDP), such as electrospinning and electrospray, is a drying method that produces micro- and nanostructures using food-grade materials. The developed structures can be applied to different areas of the food industry, but they have gained interest in the encapsulation of compounds due to their capacity to form the dried carrier systems in only one step without using high temperatures. This work aims to provide information about the process basics in EHDP technology that deals with controlling its operational parameters to optimize processability and achieve end-product quality and homogeneity as well as the materials used for food applications.