The versatile photophysicalproperties, high surface‐to‐volume ratio, superior photostability, higher biocompatibility, and availability of active sites make graphene quantum dots (GQDs) an ideal candidate for applications in sensing, bioimaging, photocatalysis, energy storage, and flexible electronics. GQDs‐based sensors involve luminescence sensors, electrochemical sensors, optical biosensors, electrochemical biosensors, and photoelectrochemical biosensors. Although plenty of sensing strategies have been developed using GQDs for biosensing and environmental applications, the use of GQDs‐based fluorescence techniques remains unexplored or underutilized in the field of food science and technology. To the best of our knowledge, comprehensive review of the GQDs‐based fluorescence sensing applications concerning food quality analysis has not yet been done. This review article focuses on the recent progress on the synthesis strategies, electronic properties, and fluorescence mechanisms of GQDs. The various GQDs‐based fluorescence detection strategies involving Förster resonance energy transfer‐ or inner filter effect‐driven fluorescence turn‐on and turn‐off response mechanisms toward trace‐level detection of toxic metal ions, toxic adulterants, and banned chemical substances in foodstuffs are summarized. The challenges associated with the pretreatment steps of complex food matrices and prospects and challenges associated with the GQDs‐based fluorescent probes are discussed. This review could serve as a precedent for further advancement in interdisciplinary research involving the development of versatile GQDs‐based fluorescent probes toward food science and technology applications.

Ultrasound technology has emerged as a transformative tool in modern food science, offering non-destructive, real-time assessment and enhancement of food quality attributes. This review systematically explores the fundamental mechanisms by which ultrasound interacts with food matrices, including mechanical effects such as acoustic cavitation, localized shear forces, and microstreaming, as well as thermal and acoustic attenuation phenomena. Applications of ultrasound in food texture evaluation are discussed across multiple sectors, with particular emphasis on its role in assessing moisture distribution, fat content, structural integrity, and microstructural alterations in meat, dairy, fruits, and vegetables. The versatility of ultrasound—spanning low-intensity quality assessments to high-intensity processing interventions—makes it an invaluable technology for both quality control and product innovation. Moreover, emerging innovations such as ultrasound-assisted extraction, non-thermal pasteurization, and real-time quality monitoring are highlighted, demonstrating the synergy between ultrasound and advanced technologies like AI-driven data interpretation and portable, handheld sensing devices. Despite these advances, challenges related to technical limitations in heterogeneous food systems, high initial investment costs, scalability, and the absence of standardized protocols remain critical barriers to widespread adoption. The future directions emphasize the integration of ultrasound with multi-modal approaches, the development of miniaturized and cost-effective equipment, and the establishment of global regulatory standards to facilitate its broader application. Overall, ultrasound is positioned as a key enabler for sustainable, efficient, and non-invasive quality assurance across the global food industry.