Encapsulation technologies are widely used in many food related industrial applications in order to mask the flavor, color and to have on-demand release of defined quantities of an active ingredient. Through encapsulation, the active ingredients (e.g. vitamins, antioxidants, proteins, enzymes, etc.) can be effectively protected against nutritional losses and increase their stability under adverse environmental conditions, such as the presence of light, moisture and pH extremes. Several processes have been developed at Fraunhofer Institute for Microengineering and Microsystems IMM for the efficient encapsulation of lipophilic and hydrophilic liquids as well as solid materials in batch and in a continuous ways. The diameter of the obtained capsules can be adjusted between 100 nm and few millimeters and the structure/morphology of the capsules are dependent on the physicochemical properties of the core/shell materials and application requirements.