The food and drink industry is gradually gaining sustainability pressure due to the high carbon emissions rate and limited availability of traditional energy supplies. Thus, it is essential to consider energy efficiency and decarbonisation of the ever-expanding food and drink industry. Ohmic heating technology is a highly energy-efficient and quick method of electrically heating food products. It uses the resistance of the food material to convert electrical energy into heat. However, the heating rate of ohmic heating depends on several process variables, such as electrical conductivity, voltage gradient, and voltage frequency. Therefore, it is important to study and understand the effects of these process variables to optimise the modelling and control of ohmic heating systems to obtain desirable output from food products. Hence, this study presents a review of the effects of process parameters on nutritional and organoleptic qualities, product yields, and energy efficiency of ohmic heating, along with its various industrial applications. The technology shows promising advancements in colour and nutritional quality, increasing energy efficiency, shorter processing times, and higher product yields compared to conventional heating processes.