Importance of process control in the food industry, introduction to process control principles, definition of control objectives, disturbances, manipulated variables, basics of mathematical modeling, process control elements, definition of open and closed loop systems, transfer functions and block diagrams, types and selection of controllers, types and selection of control schemes. Process control of selected food engineering operations (bioreactors, blanching, pasteurization and sterilization, drying, freezing, evaporation and concentration, baking and extrusion).