After successful completion of the course, the participants understand the fundamentals of freezing and thawing processes of food products, the physical and chemical changes during freezing-thawing of food products, the traditional and innovative technologies in freezing-thawing processes in designing new processes to improve the current applications, the quality and safety issues in frozen foods and consumer perspective towards the frozen foods and the significance of glass transition concept in frozen foods. They are able to mathematically analyse and design freezing-thawing processes.