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Indian American food science professor’s ‘instant ice cream’ gains patent

New York: One moment, you have a bowl of creamy chocolate liquid. Then, in an instant, it’s ice cream.

Forget hocus-pocus: This is physics and engineering.

After a five-year application process, the U.S. Patent and Trademark Office awarded patent on April 21 to Syed Rizvi, professor of food science engineering, and Michael E. Wagner, Ph.D. ’15. And just like that, the world got a little sweeter.
With Rizvi and Wagner’s newly patented process – where pressurized carbon dioxide does all the work – anyone can make any ice cream at any time.

“Of course, you’ll need the liquid ice cream mix,” Rizvi said. “The mix can be made commercially, locally or you can make it at home. It’s very simple, and this machine converts the mix into a scoop of ice cream in about three seconds.”

Cornell’s Center for Technology Licensing is currently exploring licensing opportunities.

Rizvi, a graduate of Panjab University, is professor of food process engineering in the Department of Food Science and also holds the title of International Professor at Cornell.

He is interested in engineering and processing aspects of food science and value addition for global markets. He has published over 170 technical papers, co-authored/edited six books and holds six patents. He is also associated with the Department of State advising the Bureau of Economics, Energy and Agricultural Affairs on use of science in diplomacy.

He had won many awards, including Distinguished Professor (2017) Chinese Academy of Agricultural Science; Excellence in Teaching Award (2014) Food Science Advisory Council; and Stanley Watson Award (2012) American Association of Cereal Chemists International. (cornell.edu)

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