This book will address 3 main areas of significant relevance to food and nutraceutical sectors, namely:1) Relevance: The first section of the proposed book will consist of a number of chapters covering history of algae consumption, economic relevance, chemical compositions of red, green and brown algae, nutritional profiling, seasonal variation, algae for nutraceutical and functional food preparations, potential biological properties associated with algal bioactives and their role in disease prevention.2) Processing: The second section will review the application of conventional and emerging technologies for algal processing. Recent development in drying, milling technologies along with advancement in greener techniques including sub/supercritical fluid extraction, microwave assisted extraction, ultrasonication assisted extraction, pressurized liquid extraction, enzyme assisted extraction and combination techniques in extraction of bioactive from algae will be discussed.3) Application: The third section will focus on individual group of compounds such as polysaccharides, proteins, polyphenols, carotenoids, lipids and fibres from algae. The section will cover various bioactives in each group, their purification and characterization along with their biological properties and possible health effects. Recently the application of algae/algal extracts has seen many new developments in food and, nutraceutical. Therefore, a part of this section will also review the recent application of algae into food, feed, pharmaceutical and cosmetics products. At last, to give the holistic picture to the industry community, the section will finish to look at the economic feasibility, market trends and considerations, health hazards associated with algae for its industrial applications.

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