Manuscripts in this issue cover such areas as pressure pasteurization, food processing, food chemistry, thermodynamic influences of pressure on proteins, lipids, nucleic acids and other molecules, and high pressure life in deep-sea and deep-subsurface environments. High pressure processing (HPP) of foods is used for a variety of purposes including extraction, increasing water and salt content, modification of macromolecule structure, modification of enzyme activity and reduction of viable microbes. The evolution and distribution of life on earth is influenced by pressure. Deep-sea microbes exist which require elevated pressure for growth and survival and which can grow at very high pressures. In the environmental sciences, elevated pressure (and low temperature) is also responsible for the presence of massive deposits of hydrates of carbon dioxide and methane and many are interested in the role of deep-sea and subsurface microbes in the formation, stabilization and decomposition of these structures.