Interest has been growing in the development of a new class of foams called microcellular foams. These foams have extremely small cells (<10 μm) and possess unique and useful properties. This chapter discusses some of the important methods for making macro -and microcellular polymeric foams and discusses their structural, physical and mechanical properties. Particular emphasis is focused on starch-based foams. Starch can be extrusion processed into foams having relatively large cells. Microcellular starch-based foams can be made using methods originally developed for other polymeric materials. These foams are white, opaque, have densities ranging from 0.10 g/cm 3 to 0.32 g/cm 3 , compressive strengths of 0.22 MPa to 0.97 MPa, and moduli of elasticity from 5.1 MPa to 33 MPa. The microcellular starch-based foams have low thermal conductivity (0.024 W/mK to 0.036 W/mK), large pore volume (0.17 to 0.63 cm 3 /g) and large total surface areas (50 to 145 m 2 /g).Starch is the principal carbohydrate storage biopolymer of higher plants (biopolymers). It is the principal constituent of wheat endosperm (64% to 74%) and other cereal grains (7) and is a valuable source of food. Starch is a mixture of two glucan polymers, amylose and amylopectin. Amylose is a straight chain polymer of a-D-glucopyranosyl units linked by (l->4) bonds and amylopectin is a polymer of a-D-glucopyranosyl units linked by (l->4) bonds with (1~>6) branches (2-4). Typical starches isolated from wheat and corn consist of approximately 28% amylose and 72% amylopectin (5-7). However, breeding programs have developed commercial varieties of corn that produce starches with amylose contents ranging from 0.8% to 80% (8).Starch is the lowest priced and most abundant worldwide food commodity (9).