The foodstuffs are generally processed by refrigeration technology in order to keep their initial quality as long as possible. In order to increase the effectiveness of the application of refrigeration technology, In the course, it is aimed to develop the fundamentals of the cold chain concept for food engineers to practice engineering in preservation of the quality

Water and freezing matter, importance of food freezing, microbial functions, refrigeration and freezing systems and methods, freezants, the effects of different refrigeration and freezing methods on foods, storage and transportation of frozen foods. Freezing process of various dairy products. Storage system, models and problems.