Abstract: Low-intensity ultrasonics was used in food industries for both process control and product assessment in all food industries especially in vegetables, dairy, and meat. In this paper, the basic principle of low-intensity ultrasonic measurement was reviewed. This article reviews the current status and facing difficulties of ultrasound in the food industry, presents the basic principles of ultrasonic monitoring of foods, and highlight areas where ultrasound proves to be the most useful in the future. The developing potential and applying future in this field were analyzed, and some reasonable suggestions and prospects were put forward, which provide some references for developing ultrasonic food measuring technologies in China.