Legumes are important in food applications due to their high nutritional value, desirable functional properties and low cost. Their utilization is almost limited to soybean seeds, whereas other plants, like fava beans (FB), have drawn less attention. High protein content (32.5%, dry basis) and well-balanced amino-acid composition make FB suitable for novel food ingredients. In this context, our objective is to tailor functional and nutritional properties of FB ingredients using extrusion process. For this purpose, FB flour (FBF), starch concentrate (FBS) and protein concentrate (FBP) were processed by twin-screw extrusion at a large range of specific mechanical energy (SME=100-3000kJ/kg). The pasting properties of these extruded ingredients were evaluated by a rapid visco-analyzer, and their emulsifying properties were assessed through oil-to-water emulsion droplet size. Their protein digestion was evaluated using a standardized in vitro static protocol (INFOGEST). Results showed that FBF and FBS ingredients extruded at a low SME level presented the highest hot and cold paste viscosity, due to the limited starch degradation. FBF and FBP display the lowest emulsion droplets size (13-40 µm vs ~100 µm for FBS) due to their high protein content (33-68% dry basis), making them suitable to act as surfactants. Smaller the size of emulsion droplets, better the emulsifying properties. It was found that extrusion increases protein hydrolysis degree during digestion, likely because of the inactivation of anti-nutritional factors like trypsin inhibitors. This investigation highlight the technological and nutritional potential of extruded FB ingredients. In further works, they will be incorporated into current dairy and meat foods to create innovative products with improved organoleptic and nutritional characteristics. Biography: My research is about the use and valorization of plant proteins to create nutritious and innovative human foods. This interest has started with my PhD thesis (2017-2020) which aimed to study the structural and mechanical properties of pulses starch-protein composites in perspective of