Electrohydrodynamic processes namely electrospinning and electrospraying are facile, cost effective and flexible methods that utilize electrically charged jet of polymer solution for production of fibers or particles at micron, submicron and nanoscale. The electrospun fibers and electrosprayed particles possess many structural and functional advantages. However, their use in the field of food processing and preservation remains less explored. This review provides a succinct discussion on the potential food based applications of electrospinning and electrospraying techniques such as encapsulation, enzyme immobilization, food coating and development of materials for filtration and active food packaging. Further, the existing limitations and scope for future research are underscored.