High Pressure Processing (HPP) is an advanced non-thermal food preservation technique that uses extremely high levels of hydrostatic pressure to inactivate pathogenic microorganisms and spoilage organisms while retaining the nutritional and sensory qualities of food. In the context of a MOOC on Novel Technologies for Food Processing and Shelf-Life Extension, HPP represents a significant innovation because it addresses the increasing consumer demand for minimally processed, safe, and fresh-like foods without relying heavily on heat or chemical preservatives. The fundamental principle of High Pressure Processing is based on the isostatic principle and Le Chatelier’s principle. According to the isostatic principle, when pressure is applied to a liquid medium, it is transmitted uniformly and instantaneously in all directions throughout the product, regardless of its size and shape. This ensures that the food experiences uniform pressure treatment, unlike thermal processing where temperature gradients may occur. Le Chatelier’s principle explains that when a system at equilibrium is subjected to an external stress such as pressure, the system responds in a way that minimizes that stress. In biological systems, high pressure disrupts weak bonds such as hydrogen bonds and hydrophobic interactions in proteins and cellular membranes, leading to microbial inactivation. Importantly, covalent bonds are not significantly affected by pressure levels typically used in HPP (100–600 MPa), which means that small molecules like vitamins, flavor compounds, and pigments remain largely intact. Another important scientific basis of HPP is that pressure affects non-covalent interactions in cellular structures. Microbial cell membranes are particularly sensitive to high pressure. When pressure is applied, the