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Ice nucleation is a fundamental interfacial process with far-reaching consequences for atmospheric science, agriculture, cryobiology, and food technology. Biological ice nucleating particles, produced by bacteria, fungi, pollen, algae, and other organisms, are among the most efficient ice nucleators known, capable of triggering ice formation more efficiently than any other known material.
At the molecular level, biological ice nucleation is a surface phenomenon: ice nucleating proteins and macromolecules organize water molecules into ice-like structures at the protein–water interface. Understanding these interfacial processes, from the structure and assembly of ice nucleating proteins to the interaction between biological particles and water at the nanoscale, is essential for advancing both fundamental science and practical applications.
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