Apple pomace is considered a major by-product of apple juice processing, which is generated in several million metric tons worldwide every year. Due to its low recovery rate, it is generally disposed of as waste, resulting in various public hazards and environmental pollution. However, it is a rich source of numerous nutritional and functional compounds such as carbohydrates, phenolic compounds, dietary fibre, minerals, and, organic acids. Therefore, this study was undertaken to study the nutritional and functional composition of fresh and dried apple pomace powder to explore its possibilities of usage in the food industry. The fresh pomace and dried apple pomace powder were subjected to various physio-chemical analysis such as bulk density, tapped density, flow ability (Carr Index), cohesiveness (Hausner ratio), carbohydrates, energy value, total polyphenols, antioxidant activity and, hydration properties. While, the functional characterization was obtained by Fourier Transform Infrared Spectroscopy (FTIR) analysis. The comparative analysis revealed that the moisture content decreased from 80.04% to 8.23 percent, while, the ash content, fat, fibre, protein, carbohydrates, energy value, ascorbic acid, total phenols and antioxidant activity increased significantly from 1.12 to 2.06 percent, 0.63 to 2.39 percent, 4.65 to 20.68 percent, 0.81 to 3.12 percent, 12.75 to 63.52 percent, 12.75 to 290.25 kcal/100g, 6.15 to 12.21 mg/100g, 95.26 to 451.14 percent and 75.21 to 85.37 percent, respectively. Moreover, the FTIR analysis confirmed the presence of carbohydrates, fats, proteins, water, phenols and identified various functional compounds including quinones, organic matter, ethers, lignin, aromatic compounds, oxy compounds and disulphides, etc.