There are many advantages to freezing food, including food preservation, access, and convenience, but oftentimes quality and taste suffer due to the formation of large ice crystals as a result…
Nanocelluloses: A Sustainable Solution to Combat Ice Recrystallization on Frozen Food
UTIA Dairy Products Evaluation Team Ranked First in the Nation
KNOXVILLE, Tenn. – A talented group of students from the University of Tennessee Herbert College of Agriculture returned from a dairy competition with high honors, celebrating an entire semester of preparation…