The use of microalgae as a source of essential nutrients and compounds with bioactive properties of interest in human food and various industrial segments has been a great challenge to be explored and increasingly used, meeting the desires of consumers for increasingly natural products, acting effectively in reducing the percentage of synthetics in various formulations such as food, pharmaceutical, and/or chemical industries. Although the great benefits of the consumption and use of microalgae are well known, their production, cultivation, and marketing systems are still incipient. Given these changes, the great challenge is the control of production at the laboratory level and the systematization of the scaling process using environments and means of control of growth and production, which can influence the quality of the microalgae and the synthesis of its nutrients. Parameters such as temperature, pH, nutrients, and lighting need to be carefully monitored and controlled to ensure healthy microalgae growth. As well as microbiological contamination, which is a significant challenge, especially in open systems, the presence of bacteria, fungi, and other microalgae can compete with the desired microalgae, reducing not only the crop yield but also the bioactive compounds of interest present in the microalgae. Determining the optimal harvest point is also a major challenge that can effectively influence these desirable traits. Regulations and permits for large-scale production of microalgae should be subject to environmental and food safety regulations. Obtaining the necessary licenses and permits to operate a large-scale production facility can be a time-consuming and costly process. Overcoming these challenges requires ongoing research and development in various areas, including molecular biology, process engineering, biotechnology, and economics. As technology advances and new solutions are developed, large-scale microalgae production has the potential to become a major source of renewable biomass, with applications in food, feed, biofuels, and chemicals.