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This book provides an overview of enzyme applications in the food, non-food and analytical sectors. It highlights their key role as biological catalysts in industry, research and innovation. The book discusses the use of enzymes in food processing, the valorisation of by-products and the production of functional ingredients, with concrete examples (amylases, proteases, etc.) . It also explores their applications in the detergent, textile, cosmetics, biofuel and biodegradable materials sectors, highlighting their environmental and economic benefits. Finally, it discusses their use in analysis, particularly in sensors for the detection of compounds. This book is aimed at a wide audience interested in enzyme engineering and its applications.