Nanotechnology is a field of science and technology that involves the control of matter at the atomic scale, typically between 1 and 100 nm. Compared with the same substances, nanomaterials can present different physical and chemical properties on a normal scale, such as an increase in chemical reactivity due to a larger surface area. Foods can be fortified with minerals and vitamins at the nanoscale. Nanoencapsulation helps protect these substances within nanometric matrices, increasing the solubility of hydrophobic compounds and preventing degradation caused by external factors such as oxidation, light, pH, and temperature. The encapsulation and controlled release of nutrients could increase the absorption and bioavailability of bioactive substances and minerals in the human body. Nanocapsules serve as protective carriers for nutrients, increasing their stability against environmental factors such as moisture, oxygen, and severe conditions in the gastrointestinal tract. This protection enables nutrients to pass through the stomach and reach the small intestine with minimal degradation. As a result, the integration of nanotechnology into the food sector has demonstrated significant potential for improving nutrient bioavailability and enhancing physiological benefits. This chapter explores the use of nanotechnology to improve the quality and nutritional value of foods.