This book includes seven chapters about homogenization fundamentals. Chapter one describes the basic homogenization principles. Chapter two provides data related to the asymptotic expansion methods in homogenization. Chapter three summarizes the ultrasonic homogenization in the food industry. Chapter four presents the selected studies that illustrate the evolution and the state of the art in mathematical and computational modeling applied to the homogenization of grain storage conditions. Chapter five highlights the effect of high-pressure homogenization on the quality characteristics of meat and meat products. Chapter six details the impact of high-pressure homogenization on milk and dairy products. Chapter seven discusses the importance of homogenization on plant-based oils and fats.