Throughout this chapter we will explore the computational applications that can help us in the evaluation, calculation and simulation of the thermal treatment of canned foods. Although some basic principles of microbial death kinetics will be recalled, the course is basically focused on the exploration and use of computational applications to evaluate and simulate the heat treatment of low-acid foods, considering C. botulinum as the reference microorganism. I hope that this book chapter will be useful for you and that you will be able to explore all the contents that are planned to be developed: General and technical aspects of the heat treatment of canned foods, heat penetration studies of canned foods, heat treatment evaluation General method, calculation and prediction of heat treatment by Ball’s Method, heat treatment modeling and simulation, and optimization of heat treatment.