Textbook in PDF format This text presents exhaustive analysis of the most recent advances in starch food applications. Conventionally, starches have been used in the food industry due to their thickening, binding, gelling, baking, and texturing properties. In recent years, starches have been used to develop new structures with potential food applications such as pickering emulsions, aerogels and oleogels. In addition, new food ingredients have been developed by stabilizing starches with phenolic compounds, proteins and flavors. Similarly, recent studies have suggested the use of modified starches as ingredients to manufacture low glycemic and fat-replace ingredients in food formulation. Finally, starch properties are fundamental for its application in 3D food printing and plant-based foods