Micronutrients play a crucial role in maintaining overall health and well-being, as they are essential for a wide range of physiological functions such as immune support, growth, development, and disease prevention. However, a lack of healthy food intake causes micronutrient deficiencies in many people around the world. By incorporating indispensable vitamins and minerals into frequently consumed meals, food fortification has become a vital strategy to address these deficiencies. Food fortification process aims to improve public health by providing a cost-effective and sustainable solution to nutritional gaps in populations, especially in low-income and developing regions. Common micronutrients used in food fortification include iodine, iron, folic acid, vitamin A, and zinc. Iodine fortification, typically in the form of iodized salt, helps prevent thyroid-related disorders. Iron fortification in staple foods such as flour and rice help to combat anemia, a widespread condition linked to iron deficiency. Vitamin A fortification is vital for preventing vision impairment and boosting immune function, especially in children and pregnant women. Folic acid, often added to grains, is critical in preventing neural tube defects in newborns. While food fortification has proven to be effective in reducing micronutrient deficiencies at the population level, its success depends on several factors, including the availability of appropriate fortification technologies, regulatory frameworks, and public awareness. Moreover, fortification programs must be carefully designed to ensure that the right amounts of nutrients are added, avoiding both deficiency and toxicity. In combination with other nutritional interventions, food fortification has the potential to significantly improve global health outcomes, particularly in vulnerable communities. In this chapter, the current status and possible application of micronutrients for food fortification were discussed. In addition, the role of various micronutrients will also be addressed with its therapeutic potentials. Subsequently, this chapter will attract the attention of food scientists to improve the application of micronutrients for food supplementation purposes to aid and promote a healthy lifestyle and well-being.