It might seem like a simple concept, but to get ice cream right, you need three states of matter and a delicate interplay of chemistry.
Articles on Freezers
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Scientists are looking for safe new ways to prevent ice from damaging food in frozen storage, which costs consumers billions of dollars a year in wasted food.
The clock starts ticking once the vaccine leaves the freezer. Here’s what to expect.
COVID-19 vaccines have very specific storage requirements that make shipping a difficult task. Two ideas – fulfillment centers and cross-docking – could help overcome some distribution challenges.
Top contributors
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Professor, The Children's Hospital at Westmead Clinical School and Sydney Infectious Diseases Institute, University of Sydney
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Professor, food scientist, University of Tennessee
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Associate Professor in Chemistry and Associate Head Learning and Teaching, University of Tasmania
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Professor of Supply Chain Management, University of California, Los Angeles
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Bernard T. Ferrari Professor of Business, Johns Hopkins University