Final answer:
Charles Birdseye developed a process called flash freezing, which rapidly exposes food to very low temperatures to prevent melting and preserve its texture and taste.
Step-by-step explanation:
The scientist who designed a way to keep frozen foods from melting is Charles Birdseye. He developed a process known as flash freezing, which involved rapidly exposing food to very low temperatures, often below -40 degrees Celsius. This quick freeze process helps to preserve the texture and taste of the food, while also preventing the formation of large ice crystals that can damage the food's structure. To achieve this, Birdseye used liquid nitrogen or specialized freezing chambers to create the extreme temperatures needed to freeze the foods quickly.