Non-thermal food processing technology, as an emerging technology in the food industry, has increasingly attracted attention and plays an important role in improving food nutrition, safety, and quality. This paper focuses on the working principles, mechanisms of action, and applications of non-thermal food processing technologies, including six mainstream methods, i.e., high-voltage electric field, magnetic field, ultra-high pressure, plasma, ultrasound, and radiation. It also discusses the current difficulties and challenges faced by non-thermal food processing technologies and analyzes their future development trends.