THE GLOBAL FROZEN FOOD INDUSTRY IS PREDICTED TO HAVE A MARKET VALUE OF $150 BILLION IN 2019. FROZEN FOOD PRODUCTS SUCH AS READY-TO-EAT MEALS, FISH/SEAFOOD, MEAT PRODUCTS, PIZZA, POTATO PRODUCTS, BAKERY PRODUCTS, FRUITS AND VEGETABLES, AND ICE CREAM AND FROZEN DESSERTS ARE THE MAJOR SEGMENTS OF THE GLOBAL FROZEN FOOD MARKET. DESPITE FROZEN FOODS ARE AS NUTRITIOUS AS AND SAFER THAN CONVENTIONAL FOODS, CONSUMERS COMMONLY PERCEIVE THAT THE TEXTURE, TASTE AND FLAVOR QUALITY OF FOODS HAVE BEEN NEGATIVELY AFFECTED BY THE FROZEN STORAGE. ADDITIONALLY, CERTAIN FROZEN PRODUCTS ARE ASSOCIATED WITH THE PROBLEMS OF MOISTURE SEPARATION FROM THE FOOD MATRIX AND DRIP LOSS AT THAWING, WHICH MAY LEAD TO POTENTIAL MICROBIAL SAFETY CONCERN. THE LOSS OF QUALITY IN FROZEN FOODS IS LINKED TO THE FORMATION, GROWTH AND RECRYSTALLIZATION OF ICE CRYSTALS. MANY EFFORTS, SUCH AS RAPID FREEZING TECHNOLOGIES AND USE OF ANTIFREEZE PROTEINS HAVE BEEN EXPLORED TO REDUCE THE SIZE OF ICE CRYSTALS AND IMPROVE THE QUALITY AND SAFETY OF FROZEN FOODS. BIOPOLYMERS, SUCH AS POLYSACCHARIDES AND PROTEINS ARE IMPORTANT INGREDIENTS PROVIDING THICKENING, GELLING, EMULSION AND FOAM STABILIZATION FUNCTIONALITIES IN FROZEN FOODS. ADDITIONALLY, BIOPOLYMERS ARE USED TO CONTROL THE ICE RECRYSTALLIZATION. A CURRENT CONSENSUS IN FOOD SCIENCE ABOUT THE ICE RECRYSTALLIZATION INHIBITION (IRI) MECHANISM OF BIOPOLYMERS IS BASED ON THEIR THICKENING AND CRYOGELATION EFFECTS. HOWEVER, RECENT STUDIES PROPOSE A NEW THEORY ABOUT THE IRI MECHANISM BASED ON AN ABSORPTION-INHIBITION MECHANISM. IN THIS PROJECT, WE WILL PREPARE CELLULOSE-BASED ICE RECRYSTALLIZATION INHIBITORS (IRIS) AND USE THESE MATERIALS TO UNDERSTAND HOW FOOD INGREDIENTS INFLUENCE THE ICE RECRYSTALLIZATION. MEANWHILE, THE STRUCTURE AND ACTIVITY RELATIONSHIP OF THESE MATERIALS WILL BE STUDIED. ADDITIONALLY, THE EFFECTS OF PROCESSING CONDITIONS AND FOOD COMPOSITION ON THE IRI ACTIVITY OF THESE MATERIALS AND THE EFFICACY OF THESE MATERIALS IN ICE CREAMS, FROZEN MEAT AND SURIMI WILL BE STUDIED. COMPLETION OF THIS PROJECT WILL FILL THE KNOWLEDGE GAPS IN UNDERSTANDING OF HOW FOOD INGREDIENTS INFLUENCE ICE RECRYSTALLIZATION. MEANWHILE, NOVEL CELLULOSE-BASED ICE RECRYSTALLIZATION INHIBITORS CAN BE DEVELOPED TO IMPROVE THE QUALITY OF FROZEN FOODS, AND TO INCREASE THE COMPETITIVENESS OF U.S. MANUFACTURERS IN GLOBAL FROZEN FOOD INDUSTRY. ADDITIONALLY, EXPLORING NOVEL FOOD INGREDIENTS OF AGRICULTURAL AND FOREST ORIGIN WILL INCREASE THE PROFITABILITY OF BIOMASS INDUSTRY ASSOCIATED WITH AGRICULTURE AND FORESTRY.