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This paper presents the dynamic modeling and control of a rotary disc dryer used in fishing industry. The nonlinear model obtained from energy and mass balances, is validated with real data measured in two plants of fishmeal located in the north of Perú. A constrained nonlinear predictive controller is designed with the purpose of regulating the moisture content in the fishmeal to obtain a stable final product. Simulation results are shown to illustrate the effectiveness of the controller to handle input, slew-rate and output constraints even for the case of short prediction horizons. I. INTRODUCTIONRIYING technology is a major energy consumer used in many industries, including agriculture, food, polymer, wood, and others. Drying aims at reducing the moisture content within a product by application of thermal energy to produce dried products of desired attributes.It has been noticed that the major cost of dryers is not the initial investment (design and assembly) but in the daily operation. Concerning the energy consumption, drying is a highly energy-intensive operation. Moreover, it is also known that a majority of industrial dryers operate at low energy efficiency, from a disappointing 10% to a respectable 60% (this ratio is defined as the theoretical energy required for the drying to the actual energy consumed). Therefore, due to the escalating energy costs and more intensive global competition, these performances have to be improved. Control appears as an important tool to save energy and to obtain a more reliable and cost effective production [1].In general, drying is a process mainly governed by transfer of heat and mass [2]. Among the different types of dryers available, the rotary dryer is more frequently used in practice; therefore,its modeling and control is important. Although, previous research has been performed in modeling and control of rotary dryers [3][4][5], there are scarce publications of rotary disk dryers related to the fishmeal production.The process to obtain fishmeal begins with cooking the fish in a continuous cooker. This process coagulates the protein and ruptures the cell walls to release the water and