An existing theoretical model for predicting product temperature profiles during freezing and thawing processes was extended for simulating high-pressure freezing and thawing processes. To take into account the influence of elevated pressure a simplifying approach is suggested, consisting of shifting the known thermophysical properties at atmospheric pressure on the temperature scale depending on the prevalent pressure. The applicability of the method to simulate high-pressure freezing and thawing profiles was tested for a food simulant (Tylose). Good agreement between experimental and predicted temperature profiles was observed for both high pressure freezing and thawing.