Traditional thermal processing methods in food production are increasingly inadequate to meet the rising consumer demands for food safety， nutrition， and sensory quality. Food electromagnetic processing technology， as a type of novel non-thermal treatment methods， exhibits distinct advantages in various fields such as food processing， extraction， and sterilization preservation. And it is expected to significantly promote the transformation and upgrading of the food industry. This paper reviewed the development trends， the status of domestic equipment， and the challenges faced by food electromagnetic processing technology， and provided a prospective outlook. The aim was to provide theoretical support for food electromagnetic processing technology， contribute to the high-quality development of the food industry， and ensure public food safety.