Abstract
Microalgae and macroalgae have a great potential to be utilized as food and feed sources which might eliminate the need for using arable land for food production as well as reduce competition in agricultural production. Algae is rich in proteins, lipids, minerals, and vitamins. However utilization of algae as a protein source has not yet been maximally developed due to few challenges including the rigid nature of algal cells, complexity of compound recovery, corresponding waste streams, and uncertainties of economic feasibility. This article will discuss opportunities and challenges of using food processing technologies for algal protein extraction and the degree of their extraction efficiency.