A research initiative exploring multilayer packaging materials—analogous to double-pane windows—to slow heat transfer and extend the time frozen products remain at optimal temperatures during transport and stocking. Aims to identify materials and conditions that preserve texture and taste without major operational changes.
This research investigates how multilayer packaging materials can significantly reduce heat transfer into frozen products during distribution. By slowing the rate at which heat moves from the surrounding environment into the product, the approach extends the window of time during which the product stays near its optimal temperature before melting or undergoing texture-degrading phase transitions. The goal is to preserve product quality—such as texture and taste—without requiring major changes to existing logistics or handling processes.
The approach is grounded in well-established thermodynamics. Future validation will involve controlled laboratory experiments comparing heat transfer rates across different packaging materials and conditions, followed by model development to predict product behavior in real-world distribution. The work is at an early-stage, proof-of-concept phase focused on identifying and characterizing the most promising multilayer packaging solutions before field deployment.
UNLV is a comprehensive public research university in the Las Vegas metro, serving a large and diverse student body with an urban, industry-facing ethos. Companies engage through the 122-acre Harry Reid Research & Technology Park and its Black Fire Innovation hub, which co-locates corporate R&D with university expertise. Clinical education and research are anchored by partnerships with University Medical Center and UNLV Health, providing access to real-world clinical environments for translation. The research enterprise is supported by competitive federal and state funding. A dedicated Office of Economic Development manages technology transfer, IP, licensing, and startup formation to streamline collaboration.