Abstract: Microalgae protein, as an emerging plant-based protein source, has garnered considerable attention in the food industry in recent years due to its rich nutritional profile. This study reviews the nutritional characteristics of microalgae protein, including its high protein content and good amino acid composition. The purification process of microalgae protein and its application in the food field are analyzed. Several challenges faced by microalgae protein in commercial development are summarized, including high production costs, sensory characteristics such as flavor and texture improvement needs. To further promote the wide application of microalgae protein, it is proposed that future research should focus on the optimization of production process, the innovation of flavor improvement technology and the improvement of its functional characteristics.