TEMPERATURE CHANGES OR ABUSES IN FOOD COLD CHAINS LEAD TO COMPROMISED FOOD SAFETY AND QUALITY LOSS. IN RECENT YEARS, ALTHOUGH DIFFERENT ANTIMICROBIAL ICE AND REUSABLE ICE PACKS HAVE BEEN DEVELOPED, DRAWBACKS ASSOCIATED WITH THESE PRODUCTS, INCLUDING THE OFF-FLAVOR CAUSED WITH SOME ANTIMICROBIAL ICE AND THE SAFETY CONCERNS ASSOCIATED WITH REUSABLE ICE PACKS, PREVENT WIDE APPLICATION OF THESE PRODUCTS IN THE COLD CHAIN. NEW TEMPERATURE CONTROL TOOLS THAT CAN OVERCOME THESE DRAWBACKS ARE URGENTLY NEEDED. TO ADDRESS THIS NEED, THE GOAL OF THIS PROPOSAL IS TO DEVELOP GREEN, REUSABLE, AND SELF-CLEANABLE FUNCTIONAL "ICE" CUBES USING PLANT-BASED BY-PRODUCTS TO FACILITATE THE TEMPERATURE CONTROL AT THE RETAIL AND CONSUMER LEVEL. THIS "ICE" IS MADE WITH SOY PROTEIN ISOLATE. A SERIES OF CHEMICAL AND PHYSICAL TREATMENTS WILL BE APPLIED TO THE SOY PROTEIN BEFORE THEY ARE USED FOR PREPARING THE HYDROGEL. THESE CHEMICAL AND PHYSICAL TREATMENTS WILL NOT ONLY ENHANCE THE PROCESSABILITY OF THE SOY PROTEIN BUT ALSO REDUCE ITS ALLERGENICITY. TO ENSURE THE SAFETY OF RE-USING HYDROGEL "ICE", VITAMIN K COMPOUNDS, NATURAL COMPOUNDS WITH BACTERIA KILLING PROPERTIES, WILL BE ADDED INTO THE RE-USABLE "ICE". BY DOING SO, THESE HYDROGEL "ICE" WILL NOT GET MOLDY AFTER REPEATED USES AND WILL NOT BECOME A CROSS-CONTAMINATION VEHICLE. ONCE WE MANUFACTURE THIS REUSABLE AND SELF-CLEANABLE "ICE", WE WILL TEST ITS ANTIMICROBIAL EFFICACY, ITS TEMPERATURE CONTROL CAPACITY AND RE-USABILITY BY CONDUCTING SHELF LIFE EXPERIMENTS USING SEAFOOD AS THE MODULE PRODUCTS. WE EXPECT THE PRODUCT WE DEVELOP HERE WILL SIGNIFICANT BENEFIT THE COLD CHAIN, THE CONSUMERS AND THE RETAILERS.