The usage of ultrasonics in the non-destructive analysis of food products is a growing field of study with a promising future. In this chapter, we have described the theoretical aspects of ultrasound like wave propagation, wave properties viz. frequency and wavelength, and the attenuation and absorption of ultrasound waves on different materials. It also provides a quick explanation of the various principles in the utilization of ultrasound like the piezoelectric effect, acoustic impedance matching, and cavitation. The chapter delves into the techniques of ultrasonic analysis currently used and their working like the pulse technique, the continuous wave technique, and ultrasound imaging. Further, it describes the equipment utilized in the ultrasound analysis and its components like online sensors, transducers, signal generators, signal digitization & processing systems, and measurement cells. Finally, it provides examples of applications of the technology in the food industry that are currently being used in the industry and future opportunities for applications in the industry.