Lobster


Posted at 8:48 am on July 12, 2017

A St. FX University chemistry professor has begun a quest for better tasting cooked lobster after it is frozen.
Dr. Shah Razul  is studying lobster on a molecular level, focusing on compounds called cryoprotectants that are used to protect food from ice formation when frozen.
Razul has undertaken a year long study to test the effectiveness of his cryoprotectant, including a taste test.
The taste test will be administered by the university’s Human Nutrition Department.