The transformation processes allow food products to be obtained starting from the raw material and are a sequence of operations each having a specific objective. Each operation is based on a physical principle described by mathematical formulas or on a chemical reaction represented synthetically by a chemical equation. From the treatment of the raw material to the transfer of the production intermediates in different sectors of a plant with the use of centrifugal pumps, passing through the refinement and packaging operations, the long journey that the raw material must undertake to completely change its identity as departure. This “journey” is schematized by flow diagrams that allow us to quickly observe the flow of material and evaluate alternative paths that allow us to improve production and find sustainable solutions. Knowledge of the physical principles underlying separation methods and the chemical and biochemical characteristics of a reaction system also helps us move in the right direction to obtain a food with chemical-physical and organoleptic characteristics that make it a quality product.