Food Nanozymology: Nanozyme Engineering Toward Future Food

Abstract

Abstract Enzymes have historically served as critical biocatalysts in the food supply chain, yet their industrial applicability remains constrained by intrinsic limitations such as poor stability, low availability, and high production costs. Nanozymes, synthetic nanomaterials with enzyme‐mimicking activities, offer a compelling alternative owing to their superior physicochemical properties and tunable functionalities. This review conceptualizes food nanozymology as a new interdisciplinary field that combines enzymological principles with nanotechnology to reimagine catalytic strategies in food systems. It provides a critical overview of current progress across multiple application fronts, including detection, detoxification, preservation, processing, food fortification and nutritional intervention, and resource recovery, etc. By framing food nanozymology as both a conceptual and technological shift, this work highlights its potential to catalyze innovation and improve the sustainability, efficiency, and resilience of the global food supply chain.