Ultrasound has enormous potential for use in the freezing process and could bring many benefits to the food industry in particular and the community in general. This thesis summarizes key findings from selected studies and analyze them to identify trends, patterns, and gaps in the current research of ultrasound-assisted freezing. The application of ultrasound can increase freezing speed and efficiency, create more uniform frozen particle sizes, improve product quality, reduce product loss, and save energy. However, limitations were also noted, such as variability in food composition and complexity of integration. Therefore, several proposals are made in the hope of generating research and subsequently practical applications of this novel technology.