The present invention relates to a method and apparatus for controlling a cooking process of food. The method comprises a step of emitting (101) a plurality of radio frequency signals into the food non invasively. The method also comprises a step of receiving (105) a plurality of reflection signals or transmission signals of the radio frequency signals from the food wherein the reflection signals isa part of the radio frequency signals that reflect from the food and the transmission signals isa part of the radio frequency signals that transmit through the food. The method also comprises a step of obtaining (110) a protein status wherein the protein status is the extent of protein denaturation in the food in the course of heating the food based on the plurality of radio frequency signals and the plurality of reflection signals or transmission signals. The method also comprises a step of determining (120) a doneness level of the food based on the protein status and a steap of controlling (130) the cooking process of the food based on the determined doneness level. Using the protein denaturation provides a more direct and precise information of the status of food based on established relation between the doneness level and the protein denaturation extent.
