Sergio Martinez-Monteagudo, a professor at New Mexico State University, and his team of graduate students have been working to address the issue of food waste. They have found a way to make ice cream last longer by manipulating the proteins in the mixture.
The Solution
After 36 samples, the team discovered that by changing the proteins, they could make the ice cream hold its form longer when refrozen. Martinez-Monteagudo knows that this does not solve the issues of sustainability or food waste in one step, but he believes that progress comes from smaller victories.
Martinez-Monteagudo wants to inspire awareness that there are ways to solve problems, and he believes that it will be a step-by-step process. The team’s discovery could potentially help reduce food waste by making ice cream last longer.
Original reporting: El Paso News (HLL/CB) — read the source article.
