Microparticles capable to transport and release bioactive compounds are being increasingly used in the food industry, as they provide functionalities for a variety of applications. At the same time, droplet-based microfluidics is becoming a powerful technology for producing engineered microparticles. This work reports on the development and use of microfluidic devices for the efficient generation of hybrid protein/polysaccharide microparticles. Microfluidic chips were designed and fabricated in our laboratory by laser micromachining on crystalline poly-methyl methacrylate. The chips were used for the generation of egg white/carrageenan droplets in oil phase, which were loaded with a model active component to analyze the transport and release capacities. The protein/polysaccharide droplets were cured by using either chemical (glutaraldehyde-induced crosslinking) or physical (microwave radiation-induced crosslinking) procedures. The generated microparticles had diameters in the range of 200-220 gm and were stable for several months, retaining the encapsulated hydrophilic active in oil medium. No surfactant was necessary neither for the droplet-based generation nor the storing. Different release profiles were attained after each curing process, which provides a great potential for the production of engineered microparticles for specific applications.