A method and an apparatus for roasting a food product including: loading a batch of a predetermined food product type in a roasting device； setting operating parameters of the roasting device according to initial reference values for the predetermined food product type； performing feedback control during the heating of the product by obtaining, instant by instant, a value for a sound quantity which is relative to a sound emitted by the product, the sound being detected in a frequency range including both human ear audible and ultrasound frequencies； comparing the sound quantity's value obtained at each instant to a value taken by the sound quantity at such instant in a roasting curve of sound quantity versus time associated with the predetermined food product type； and adjusting, instant by instant, the operating parameters of the roasting device depending on the result of the comparison.
