The parameters that define the thermal death kinetics of microorganisms on the destruction of components of foods and pharmaceutical products have been traditionally determined in isothermal conditions. This methodology requires a great number of experiments at constant temperature in the range being studied. As an alternative to the traditional isothermal procedures, some authors have referred that non-isothermal conditions would present some interesting features: (i) minimisation of experimental requirements, (ii) overcoming of thermal lag, and (iii) providing dynamic situations closer to the reality of the thermal processes. Moreover, as industrial processes are non-isothermal, it exists the possibility of a different inactivation behaviour linked to the pH effect under non-isothermal conditions. The objective of this work was to verify the effect of heating conditions and of pH on inactivation kinetics of B. cereus spores, with previous knowledge that it follows the Bigelow model. The inactivation of B. cereus spores (INRA AVZ421) under non-isothermal heating conditions using a linear temperature programme was studied for different pH levels (6.2, 5.9, 5.2, and 4.7). B. cereus spores were suspended in a carrot broth at each of the pH levels and heated in a programmed oil bath with a temperature increase rate of 2 ºC/min, from 25 ºC. Sample collection started at 80 ºC and experimental time inactivation kinetics were studied further until approximately a three log-cycles reduction was achieved. D95 ºC and z values were obtained trough non-linear fitting of the non-isothermal Bigelow model to the inactivation data, yielding: D95 ºC = 6.2, 4.5, 3.5, and 2.6 min, and z = 10.7, 13.0, 11.1, and 11.9 ºC, respectively for pH 6.2, 5.9, 5.2, and 4.7. The model showed good convergence, low correlation between D95 ºC and z values, and a good agreement with the experimental data, with accuracy factor values between 1.20 and 1.25. The pH dependence of the z values proved to be significantly different from the one obtained under isothermal conditions.