Abstract: High pressure processing(HPP) is a kind of non-thermal processing technology. Through rapid and uniform pressure on the whole food, the purpose of sterilization, preservation and modification of food can be achieved. Compared with other treatment methods, ultra-high pressure treatment has the advantages of low pollution, less nutrient loss and good flavor retention. In this paper, the research progress of HPP in recent years is reviewed mainly from the aspects: The mechanism and development of high pressure processing technology in food industry, sterilization, protein modification, shellfish shells, material extraction. The application of high pressure processing in food industry is analyzed, the problems of high pressure processing in food industry are summarized, and the future development direction of high pressure processing is put forward.