The article reviews the functionalization methods of starch and its derivatives, highlighting both current limitations and new possibilities. Starch, a strategic raw material for meeting global nutritional needs, is increasingly used in both food and non-food industries due to its availability, renewability, and biodegradability. However, processing challenges and poor functional properties have hindered its widespread use. The review discusses the structure and physicochemical properties of starch, focusing on the limitations in its processing and new approaches to improve its multifunctionality. It covers non-selective and selective functionalization methods, including the production of resistant starch, dextrins, maltodextrins, hydrophobic, and oxidized starch. The article also explores the use of ionic liquids and supercritical fluids as solvents for functionalization, as well as physical, chemical, and dual modifications of starch. The development of new resistant starch and pyrodextrins, and the synthesis of amphiphilic derivatives of maltodextrin are discussed in detail, emphasizing their potential applications in food and non-food industries.The article reviews the functionalization methods of starch and its derivatives, highlighting both current limitations and new possibilities. Starch, a strategic raw material for meeting global nutritional needs, is increasingly used in both food and non-food industries due to its availability, renewability, and biodegradability. However, processing challenges and poor functional properties have hindered its widespread use. The review discusses the structure and physicochemical properties of starch, focusing on the limitations in its processing and new approaches to improve its multifunctionality. It covers non-selective and selective functionalization methods, including the production of resistant starch, dextrins, maltodextrins, hydrophobic, and oxidized starch. The article also explores the use of ionic liquids and supercritical fluids as solvents for functionalization, as well as physical, chemical, and dual modifications of starch. The development of new resistant starch and pyrodextrins, and the synthesis of amphiphilic derivatives of maltodextrin are discussed in detail, emphasizing their potential applications in food and non-food industries.