Fuente: Food Bioactives A varied collection of microorganisms, fungi, have a big impact on how different food items are made, processed, and preserved. This category has a diverse range of species, including molds and yeasts, each of which has special qualities that make it useful in the food business. With their many uses that improve flavour, nutrition, and preservation, fungi are essential to food preparation. Their use promotes sustainability by reducing food waste and leveraging renewable resources. Additionally, fungi offer health benefits, including improved nutrient profiles and the production of bioactive compounds, highlighting their importance in modern food science. However, integrating fungi into food processing comes with challenges. Safety concerns about mycotoxin production and potential allergens pose significant risks to consumer health. In order to maximise food production, provide food security, and mitigate the hazards associated with fungal contamination, it is essential to comprehend the intricate relationships that exist between fungus and food systems. This review examines the different types of fungi employed in the food industry, with a focus on yeasts, molds, and mushrooms, emphasising their essential roles in fermentation, preservation, and nutritional enhancement, while also addressing issues related to fungal contamination, mycotoxin production, and food spoilage.