This Special Issue explores the origin, structure, function, and other properties of a wide range of raw starches, including their production and application in food, industry, and the environment. This Special Issue covers the separation process, modification and other technical means of starch, and explains the relationship between the separation process, modification technology and morphology, structure, and physicochemical and functional properties of starch granules. Understanding the structural changes induced by the processing technology and the digestive and antidigestive properties of starch is an essential theme of this Special Issue. Current and emerging trends in starch applications are also presented. This Special Issue also details the microstructure of starch, the multiscale structure of starch (including the amylose/amylopectin ratio, fine structures of amylose and amylopectin, short-range ordered structures, helical structures, crystalline features, and lamellar structures), the pasting and thermal properties of starch, gelatinization, and digestibility. This Special Issue is edited by a team of experts with a solid background in starch extraction research and is intended for all those involved in research and development in the field of starch.