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.
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