With National Ice Cream Day just around the corner, one Lethbridge Polytechnic researcher is celebrating with more than just a scoop of her favourite flavour – she’s using ice cream to spark conversations about food sustainability, health and innovation.
Dr. Rajpreet Goraya, research scientist, Centre for Applied Research, Innovation and Entrepreneurship, spent years prior to joining the polytechnic studying the science of ice cream. Her research analyzes how the popular dessert can be used to preserve underutilized crops, such as Indian gooseberries, and by-products, like orange peels, to support healthier and more sustainable food choices.
“Ice cream is found in almost every culture and is worth celebrating,” says Goraya. “My goal has been to promote ice cream as a preservation tool, especially for underused crops, helping reduce food waste and increase access to nutrients in a delicious way.”
Goraya wrote her PhD thesis on the development of low sugar and sugar-free ice cream, with a focus on culturally inspired flavours such as rose petal, red chili and cinnamon; flavours that can be enjoyed by a wide range of people, including those with diabetes.
“While my favourite flavour is vanilla, I enjoy experimenting with flavours like rose petal and Indian gooseberry,” adds Goraya. “There are so many ways to innovate with ingredients that are packed with antioxidants and vitamins and still taste amazing.
Currently, Goraya is conducting equally sweet research on new, long term storage options for sugar beets while maintaining sucrose integrity. Her research aims to provide producers with another revenue source to reduce crop risk and increase revenue streams.