The objective of this response letter is to expose the reader of Food Chemistry to the most recent advances and discussions about non-thermal effects of microwaves on microorganisms and enzymes. Although these effects showed to be too subtle for any practical use in food processing, experimental and molecular dynamics studies bring evidences that electric fields at low frequencies or with high intensity can have non-thermal effects, such as activity changes in enzymes during ohmic processing or electroporation of cells in pulsed electric field processing. This brief review broadens the scope of this controversial topic to show that innovative experiments and simulations are collaborating with the advance of emerging electro technologies in food processing. .