Ultrasound consists of sound waves with frequency beyond the limit of human hearing. Ultrasound can be applied by tuning frequency in many industrial applications including food. Ultrasound systems are relatively inexpensive, simple and energy saving, and thus became a developing technology for analytical and modifying food products. For monitoring the composition and physicochemical properties of food components and products during processing and storage low power with high frequency is used and it is vital for monitoring the food properties and improving its quality. On the other hand, high power with low frequency ultrasound persuades mechanical, physical and chemical/biochemical variations by cavitation, which supports several food processing operations like inactivation of pathogenic bacteria on food contact surfaces, emulsification, drying and extraction. The basic aim of this study is to summarize the major applications of low and high-power ultrasound in food science and technology. Low and highpower ultrasound cab used in many food industrial applications and by using this method important research results can be obtained. These applications include meat products, vegetables and fruits, cereal products, aerated foods, honey, food gels, food proteins, food enzymes, microbial inactivation, freezing, drying and extraction.