Ice cream is a summertime staple and a favorite dessert among Americans, with innovative flavors and recipes being consistently introduced into the marketplace. But you might not realize that some of the big secrets to producing a high-quality ice cream come from a small lab at New Mexico State University.
Sergio Martinez-Monteagudo leads the food science dairy lab housed in NMSU’s College of Agricultural, Consumer and Environmental Sciences and operated as part of the Center of Excellence in Sustainable Foods and Agricultural Systems. Most recently, the dairy lab has partnered with ice cream company Blue Bunny to research how to improve ice cream quality by exploring formulations that prevent it from melting too quickly.
PHOTO: Golden wheat in field. (Adobe Stock-#259203631 │ anoushkatoronto)
