During the last decade, starch nanomaterials (SNMs) have been the subject of invaluable research due to their abundance, biodegradability and biocompatibility. The SNMs could be divided to various categories based on their shape, crystalline nature, solution properties and so on, e.g. starch nanocrystals, nanoparticles, and nanofibres. Over the years, the traditional preparation processes of SNMs have been evolved considerably using different chemical, physical, enzymatic and/or their combinations to overcome the main limitations associated with the fabrication of SNMs along with the emergence of novel preparation approaches. Although various studies have been published regarding characterising or modifying the properties of SNMs, but still limited applications have been reported for these nanomaterials. This chapter aims to summarise different preparation methods, characterisations, modifications, and applications of SNMs. Additionally, the research trend and prospects of these nanomaterials are proposed by specifically considering the potential applications in food science