With the growing demand for minimally processed, clean-label food products that retain their nutritional and sensory quality, non-thermal processing technologies have gained significant attention. Among these, homogenization and microfluidization have emerged as promising techniques for modifying food structure and improving stability without the adverse effects associated with heat treatments. This chapter provides a comparison between conventional homogenization and microfluidization, both of which utilize high pressure to reduce particle size, enhance emulsion stability, and inactivate undesirable microorganisms and enzymes. While homogenization relies on forcing liquids through narrow gaps to generate shear, turbulence, and cavitation, microfluidization employs a more advanced interaction chamber design to create controlled collisions of microstreams under extremely high pressure, leading to finer and more uniform dispersions. This chapter explores the underlying mechanisms, processing parameters, and physicochemical effects of each method, followed by a comparative analysis of their impact on food quality. Applications across the food industry are discussed to illustrate practical benefits and limitations. Overall, this chapter aims to equip readers with a comprehensive understanding of how these two technologies contribute to sustainable, high-quality food processing in modern industrial settings.