Ultra-high pressure is a new food processing technology where food is subjected to high pressure-more than 100 MPa in room temperature or lower temperature(<60℃),to achieve the sterilization or to alter the food attributes.The effects of ultra high pressure on food microorganisms,enzymes,organizational structure,color and flavor and nutrition(mainly about protein,fat and vitamin) were discussed.The application of high-pressure technology is also summarized and the prospects,research and development of high-pressure in food processing industry are proposed.