CONCLUSIONS AND FUTURE WORK ACKNOWLEDGEMENTS  We demonstrate the feasibility of modeling the thermal denaturation-aggregation of whey proteins under continuous flow through numerical simulations. COMSOL Multiphysics was employed, and no reasons forbid the application of other commercial or in-house modeling software.  The development of a CFD model for representing a liquid food product transformation requires reliable information about the product properties (like its viscosity) as well as about the transformation model itself. Satisfying results were obtained in the case of the thermal denaturation-aggregation of whey proteins by assuming a reaction kinetics.