Electric fields are regions of space characterized by forces generated by electric charge, with the field magnitude around a charge depending on how the charge is distributed in space; each point carries an electric property whose magnitude and direction are expressed as the electric field strength. In food processing, controlled electric fields enable non-thermal technologies such as pulsed electric field treatment, which permeabilizes microbial cell membranes to pasteurize juices and liquid foods without heat damage to flavour and nutrients. Field strength, pulse duration, and treatment chamber design determine microbial inactivation efficacy, making precise field characterization essential for validating these emerging preservation processes and ensuring they meet food safety requirements.