THE PROJECT IS AIMED AT DEVELOPING A NEW SYSTEMFORFREEZING OF LIQUID FOODS BY IN-SITU EXPANSION OF DENSE FLUIDS WHICH HAS CROSS-DISCIPLINARY APPLICATIONS AND UTILITY. THE STUDY WILL RANGE FROM FUNDAMENTAL STUDIES OF HOW FREEZING OCCURS TO THE DELIVERY OF QUALITY FOOD PRODUCTS IN RESPONSE TO CONSUMER NEEDS AND DEMAND. TO BE OF PRACTICAL UTILITY, HOWEVER, THE MANUFACTURING PROCESS MUST SCALE TO LARGE QUANTITIES, BE ENVIRONMENTALLY FRIENDLY, SUSTAINABLE AND ECONOMICALLY ATTRACTIVE. WE PROPOSE TO ADDRESS THESE CHALLENGES BY REFINING AND TESTING THE CONCEPT, AND USING THE PROCESS THAT OPERATES CONTINUOUSLY AND GENERATES PRODUCTS THAT ARE BETTER THAN WHAT IS CURRENTLY ATTAINABLE.WE SEEK TO ADVANCE THE UNDERSTANDING OF FREEZING AND, THROUGH THE FUNDAMENTALS OF ATOMIZATION AND RAPID EXPANSION OF HIGH-PRESSURE GAS WITH COOLING EFFECTS, TO REALIZE THE FULL POTENTIAL OF THIS EMERGING FIELD BY BRINGING IT TO SCALE AND TO A LEVEL OF PRECISION, WHICH HAS PRACTICAL UTILITY.WE WILL DEMONSTRATE THE APPLICABILITY OF OUR DESIGN BASED ON GREEN TECHNOLOGY TO BUILD A SYSTEM FOR FREEZING ICE CREAM AS A TEST CASE; BUT THE SYSTEM CAN BE GENERICALLY USED FOR MANUFACTURING SIMILAR FOODS AND NON-FOOD PRODUCTS. IT IS STRUCTURED AND FOCUSED TO MORE EFFECTIVELY ADDRESS BOTH SOCIAL CHALLENGES AS WELL AS ECONOMIC BENEFITS TO MANUFACTURERS. BY OPENING A NOVEL AND ECONOMICALLY ATTRACTIVE MEANS OF ENHANCING THE QUALITY OF VALUE-ADDED PRODUCTS, THE PROPOSED PROCESS FITS WELL WITH THEGOALS OF LONG-RANGE IMPROVEMENTS IN AND SUSTAINABILITY OF THE U.S. AGRICULTURE AND FOOD SYSTEMS.