||This lesson will introducing the fundamentals and applications of foods refrigeration. The contents include the microbiology aspects of foods preservation, spoilage and nutrition loss, the industrial basis of foods refrigeration system and the importance and applications of several refrigeration techniques on the commercial/industrial usage. The refrigeration load calculations and correct design procedures of common-used freezing systems are also instructed to point out the details of many popular foods refrigeration systems. The last topic is to cover the theory and design guides of cryogenics freezing. Students are demanded to familiarize the theory, design procedures and guides of the foods refrigeration systems introduced.