Disclosed is a method for roasting and for the surface pasteurization of food product pieces, wherein the method is performed in a roasting system and comprises a roasting phase and a pasteurization phase, and during the pasteurization phase a pasteurization treatment is performed at a temperature less than 100°C in a humid atmosphere having a humidity greater than the humidity of the atmosphere during the roasting phase, wherein during the pasteurization phase the temperature on the product surface is maintained below the dewpoint temperature of the humid atmosphere, the pasteurization treatment being performed for 1 to 30 min, and wherein in the course of advancing or continued roasting the condensation water on the surface of the food products is removed and the water absorption of the latter is minimized.
