María Hormigos, RobertoMayorga-Martinez, Carmen C.Pumera, Martin2025-12-192025-12-192025-12-03Roberto Maria‐Hormigos, Carmen C. Mayorga‐Martinez, Martin Pumera. Microrobots in food science and technology. Nature Food, 2025, 1-9.2662-1355https://doi.org/10.1038/s43016-025-01261-5https://hdl.handle.net/20.500.14468/31230This is the accepted manuscript of the article. The registered version was first published in “Nature Food, 2025, 1-9", is available online at the publisher's website: https://doi.org/10.1038/s43016-025-01261-5Este es el manuscrito aceptado del artículo. La versión registrada fue publicada por primera vez en “Nature Food, 2025, 1-9", está disponible en línea en el sitio web del editor: https://doi.org/10.1038/s43016-025-01261-5The global food supply chain is highly susceptible to spoilage and contamination risks, posing severe health hazards to consumers. This creates the need for preservation and safety-monitoring methods to reduce the exposure of both industries and consumers to these risks. Recent innovations using functional materials to construct nano- and microrobots of different shapes and sizes show substantial improvements in optimizing various food processes. Here we review the benefits of applying autonomous functional microrobotics to food science and technology, focusing on applications in food safety control, preservation and processing. We identify current limitations specific to each application and general constraints that must be overcome to transition from proof of concept to real-world implementation in the food industry.eninfo:eu-repo/semantics/openAccess23 Químicaartículo