The article reviews the use of microalgae in functional food products, highlighting their nutritional and health benefits. Microalgae, such as *Dunaliella*, *Arthrospira (Spirulina)*, *Chlorella*, and *Haematococcus*, are valued for their high content of essential amino acids, polyunsaturated fatty acids, vitamins, carotenoids, fiber, and minerals. These microalgae are used to enhance the nutritional value and sensory quality of food products without altering their cooking or textural characteristics. The article discusses the challenges in incorporating microalgae into food products, including cost, flavor, loss of bioactive compounds during processing, consumer acceptance, and regulatory issues. Despite these challenges, microalgae are seen as a promising source of new functional foods due to their eco-friendly potential and the growing demand for sustainable and nutritious food options. The review also explores recent advancements in drying techniques and sensory evaluation to improve the acceptability of microalgae-based foods. Overall, the production of functional foods using microalgae is an important area of research and development, with potential to address global food security and nutritional needs.The article reviews the use of microalgae in functional food products, highlighting their nutritional and health benefits. Microalgae, such as *Dunaliella*, *Arthrospira (Spirulina)*, *Chlorella*, and *Haematococcus*, are valued for their high content of essential amino acids, polyunsaturated fatty acids, vitamins, carotenoids, fiber, and minerals. These microalgae are used to enhance the nutritional value and sensory quality of food products without altering their cooking or textural characteristics. The article discusses the challenges in incorporating microalgae into food products, including cost, flavor, loss of bioactive compounds during processing, consumer acceptance, and regulatory issues. Despite these challenges, microalgae are seen as a promising source of new functional foods due to their eco-friendly potential and the growing demand for sustainable and nutritious food options. The review also explores recent advancements in drying techniques and sensory evaluation to improve the acceptability of microalgae-based foods. Overall, the production of functional foods using microalgae is an important area of research and development, with potential to address global food security and nutritional needs.