Algae, a diverse group of photosynthetic organisms ranging from unicellular microalgae to multicellular macroalgae, have played an essential role in human life, industry, and the environment. One of the primary uses of algae is in nutrition. Many species, such as *Spirulina* and *Chlorella*, are rich in proteins, vitamins, minerals, and essential fatty acids, making them valuable dietary supplements. They serve as alternative protein sources in vegetarian and vegan diets, particularly in regions where conventional protein sources are limited. Seaweeds, like *Laminaria*, *Porphyra* (nori), and *Ulva*, are consumed as food in many Asian countries due to their high nutritional content and unique flavors. Algae are also a source of carbohydrates, such as alginates, agar, and carrageenans, which have widespread applications in the food industry as thickeners, gelling agents, stabilizers, and emulsifiers. Agar, derived from red algae like *Gelidium* and *Gracilaria*, is crucial not only