Millets are acknowledged as nutrient-dense grains that have played a key role in avoiding malnutrition and greatly improving human health. The C4 self-pollinating foxtail millet (Setaria italica), often known as Italian, Chinese, or German millet, is a member of the Poaceae family of millet species. It is the world’s oldest crop to be grown and harvested, and it is also used as bird food in parts of Africa. It contains significant amounts of minerals (phosphorus, calcium, iron, zinc, magnesium, sodium), phytochemicals (phenols, ferulic, chlorogenic acids, p-coumaric, flavonoids, carotenoids, tocopherol, and tocotrienol), carbohydrates (60–65 g), protein (12.3 g), fiber (6 g), and other nutrients. Furthermore, foxtail millet is said to possess anti-inflammatory, antioxidant, anticancer, antilipidemic, and antihyperglycemic qualities that could be beneficial in terms of pharmaceutical applications. The literature studies confirmed the use of this millet in food for baking, weaning, fermenting, and extruded foods in addition to its potential medical uses. Therefore, foxtail millet holds great promise for improving global food security and dietary quality. It also serves as an emissary crop, replenishing other economically valuable crops in the face of environmental constraints while providing food and nutrition for people and livestock. The physicochemical and health-functional characteristics of foxtail millet are thoroughly reviewed in this chapter, along with the processing techniques used to enhance these characteristics and create more appetizing food products. This chapter offers a detailed account of the various aspects of Foxtail millet, emphasizing its chemical composition, starch isolation, and starch modification through various methods. Further, chapter will provide significant information on the various application of foxtail millet and its starch.