Preservation of food is one of the most significant applications of refrigeration. It is known that cooling and freezing of food effectively reduces the activity of micro-organisms and enzymes, thus retarding deterioration. In order for cooling and freezing operations to be cost-effective, it is necessary to optimally design the refrigeration equipment to fit the specific requirements of the particular cooling or freezing application. This project reviewed the state-of-the-art in estimation methods for the thermal properties as well as the cooling and freezing times of foods and beverages. Part I of this final report addresses the cooling and freezing times of foods while Part II focuses upon the thermal properties of foods. In addition, two computer programs were developed.