marine enzymes can be advantageously used both for process improvement or to develop new processes and products. In the present review the role of relevant types of enzymes for the food sector is described and recent findings on those enzymes from marine are put into context. The information provided is illustrative that in spite of the relative novelty concerning the use of marine enzymes within the scope of the food sector, some processes have reached commercial status and promising results are being obtained with several others. Moreover, there is still a vast field of resources for enzyme activity to be explored, namely since the screening process that has been considerably improved with the contribution of metagenomic libraries. It can thus be considered that future and exciting developments can be expected concerning the use of marine enzymes in the food and feed areas. he marine environment conveys a diversity of conditions that provides unique habitats for the organisms living therein). High salinity is naturally a common feature, but low temperatures can occasionally alternate with high temperature environments, such as those conveyed by thermal vents. Increased depth means increased pressure and reduced light; nutritional rich regions co-exist with locations where those resources are scarce or relatively uncommon. Therefore, adapted organisms are required to endure such extreme conditions (These particular features of marine organism are naturally anchored in enzymes with concomitantly unique and appealing characteristics, which have resulted in an increased interest in the prospection of marine resources for enzymes with applications in biotechnology)