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Goal:The novel coronavirus (COVID-19) pandemic has severely affected the global economies. It has a considerable effect on the agri-food economy and the linking food supply chains. The entire agrifood sector needs more attention because the concept of 'work from home' does not work here, and life cannot move even a single step without food. This paper offers a future agri-food sector perspective amid the COVID-19 pandemic.Design / Methodology / Approach: This paper explores the short-term and long-term effects of the COVID-19 pandemic on agri-food supply chains (AFSCs) based on the available information. The regulatory mechanisms taken by different government agencies, NGOs, and the food industry to manage the demand & supply disruptions are also discussed. Results:The detailed effect analysis of the COVID-19 on agri-food supply chains and remedial strategies are conducted for different interfaces of AFSC, viz. production, handling & storage, processing & packaging, distribution & marketing, consumption, etc. Limitations of the investigation:Given the research area's novelty, it may take enormous time to fully assess the current pandemic (COVID-19) effect on agri-food and its allied sectors.Practical implications: This paper would help the agri-food industry and the authorities assess the effect of COVID-19 on the agri-food sector.Originality/Value: This paper significantly contributes to new research directions and views for the AFSC and disruptions due to the COVID-19 pandemic.

Purpose The increased demand for high-quality, nutritionally rich processed food has led to non-thermal food processing technologies like high pressure processing (HPP), a novel process for microbial inactivation with minimal loss of nutritional and sensory properties. The purpose of this paper is to highlight the impact of HPP on the microbiological, nutritional and sensory properties of food. Design/methodology/approach Recent research on the role of HPP in maintaining food quality and safety and the impact of process conditions with respect to various food properties have been explored in this paper. Also, the hurdle approach and the effectiveness of HPP on food quality have been documented. Findings HPP has been verified for industrial application, fulfilling the consumer demand for processed food with minimum nutrition loss at low temperatures. The positive impact of HPP with other treatments is known as the hurdle approach that enhances its impact against microorganism activity and minimizes the effects on nutrition and sensory attributes. Originality/value This paper highlights the impact of HPP on various food properties and a good alternative as non-thermal technology for maintaining shelf life, sensory properties and retention of nutrients.