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NMSU Lab Innovates Ice Cream Production Techniques for Local Producers

KTSM••Dave Burge
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A laboratory at New Mexico State University (NMSU) is playing a crucial role in enhancing ice cream production for local manufacturers. Led by Sergio Martinez-Monteagudo, the food science dairy lab focuses on developing high-quality dairy products, which are essential for creating premium ice cream. This collaboration not only supports local ice cream producers but also contributes to the agricultural economy in the region. The lab's research is expected to improve the texture and flavor of ice cream, making it more appealing to consumers.

nmsu agriculture local-business ice-cream food-science

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New Mexico State UniversitySergio Martinez-Monteagudo

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