A Nova Scotia university professor is blurring the boundaries between fresh and frozen.
Dr. Shah Razul has developed a technology that he says improves the process of freezing food without jeopardizing taste.
First up on the menu: cooked lobster.
“We wanted to apply it to something that, of course, most Nova Scotians love,” said Razul, an assistant chemistry professor at St. Francis Xavier University in Antigonish.
To read the rest of the story, please go to: CBC News
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