The electrical properties of food have the potential to improve food safety, quality, and processing efficiency. The principles of conductivity, dielectric characteristics, and impedance that underlie the electrical properties of different food materials are studied. Methods like dielectric, microwave and impedance spectroscopy were used to analyse the electrical properties. This chapter also explores the various uses of electrical property analysis in the food sector. These applications range from process optimization and food safety assurance to quality control and shelf-life prediction. Food processors may ensure product consistency and make correct decisions by using electrical properties to acquire information regarding structural changes, moisture content, and microbiological contamination. Electrical property analysis has several benefits for the food business, such as quick non-destructive evaluation, low sample preparation, and online monitoring in real-time processing settings. The incorporation of AI for data interpretation, and the development of new applications in food packaging and customized nutrition. This chapter focusses the importance of electrical qualities in the field of food science and technology, opening the door for creative approaches to problems and possibilities in the food sector.