The use of predictive microbiology can facilitate the assessment of microbial food safety and quality. Practical applications in an industrial context include shelf-life determination, product formulation, and process optimization, in order to reduce costs and time to market. For these purposes, mathematical models capable of simulating the bacterial growth as well as no growth interface and thermal inactivation as a function of temperature and characteristics of food products are required. Here the functionalities of the Sym’Previus software to simulate bacterial growth and thermal inactivation are illustrated.