Abstract: Freezing is one of the most common and effective method of preserving food. However, the formation of large ice crystals during traditional freezing process will destroy food tissues and lead to quality deterioration. Therefore, how to improve the quality of frozen food by new freezing technology has become a research hotspot. Magnetic field-assisted freezing is a novel method for controlling ice crystal nucleation. The mechanism of magnetic field-regulated ice crystal nucleation and its applications in the fields of fruits and vegetables, livestock and poultry meat, cereals and other food products are reviewed in the present paper. According to the review results, although magnetic field freezing technology has been applied in many food fields, the current research mainly focuses on the effect of magnetic field on frozen food quality and freezing parameters, while there are few consensus on the mechanism of magnetic field-assisted freezing to regulate ice crystal nucleation. Therefore, more systematic research is required to reveal the mechanism of magnetic field-assisted freezing and promote the application of magnetic field-assisted freezing technology in the food field, to promote the quality of frozen food.