In the summer, you eat ice cream to cool off, but it always melts too fast because of the heat. Now, with this new found protein, you can enjoy your ice cream in the heat of summer.
BsIA was founded by scientists from the University of Dundee and University of Edinburgh. It is a protein that helps ice cream melt slower than usual. When the protein is added to the ice cream, it will bind the air, water, and fat in the ice cream to make it more stable. The protein also prevents the production of ice crystals, which make the texture smoother.
The scientists are looking how to make the protein bacteria-friendly and how to mass produce it. This will allow slow melting ice cream to spread everywhere.
This relates to engineering because the scientists make experiments and test the protein to make sure it work.
