This review discusses the functionalization methods of starch and its derivatives, highlighting both the limitations and new possibilities in their application. Starch, a natural biopolymer, is widely available and renewable, making it an attractive material for various industries, including food and non-food applications. However, its functional properties are limited, prompting the development of new methods to enhance its performance. The review covers the structure and physicochemical properties of starch, emphasizing the challenges in its processing and the strategies to overcome them. It also explores the progress in both non-selective and selective functionalization of starch to create materials with high application potential in food (e.g., resistant starch, dextrins, maltodextrins) and non-food industries (e.g., hydrophobic and oxidized starch). The review highlights the importance of starch modification methods, including chemical, physical, and dual modifications, to improve its properties for various applications. It also discusses the development of resistant starch and pyrodextrins, which have potential health benefits as dietary fibers. Additionally, the review addresses the synthesis of amphiphilic derivatives of maltodextrin, which can serve as effective emulsifiers in food and non-food industries. The study emphasizes the need for further research to optimize starch functionalization methods and expand their applications in various sectors.This review discusses the functionalization methods of starch and its derivatives, highlighting both the limitations and new possibilities in their application. Starch, a natural biopolymer, is widely available and renewable, making it an attractive material for various industries, including food and non-food applications. However, its functional properties are limited, prompting the development of new methods to enhance its performance. The review covers the structure and physicochemical properties of starch, emphasizing the challenges in its processing and the strategies to overcome them. It also explores the progress in both non-selective and selective functionalization of starch to create materials with high application potential in food (e.g., resistant starch, dextrins, maltodextrins) and non-food industries (e.g., hydrophobic and oxidized starch). The review highlights the importance of starch modification methods, including chemical, physical, and dual modifications, to improve its properties for various applications. It also discusses the development of resistant starch and pyrodextrins, which have potential health benefits as dietary fibers. Additionally, the review addresses the synthesis of amphiphilic derivatives of maltodextrin, which can serve as effective emulsifiers in food and non-food industries. The study emphasizes the need for further research to optimize starch functionalization methods and expand their applications in various sectors.