Bringing delight by investigating a no-melt ice cream

Cameron Wicks, a PhD student in the University of Wisconsin-Madison’s Department of Food Science, is working on a new technology that adds naturally occurring compounds called polyphenols to ice cream to prevent it from becoming a puddle of liquid all over your hands and clothes. Polyphenols are compounds found naturally in foods like green tea, blueberries and cranberries and are known for their health benefits. Learn more about the research online: news.wisc.edu/bringing-deligh...

[@Exist64]

I confirm that good ice cream indeed brings delight and happiness to me

[@THISisUSnow]

Oo my dream college!!, I hope to get accepted ❤ 💜