Priority Area: Enriching human health and nutrition
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Wellness on Wheels – Cultivating and evaluating health and safety across Wisconsin dairy farms
Wisconsin’s dairy industry depends heavily on immigrant Latino workers, many of whom face serious challenges in staying healthy and safe. Language barriers, limited transportation, lack of insurance, and rural isolation…
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Impact of whey protein phospholipid concentrate supplementation on steoporosis and sarcopenia
As people age, they often lose muscle and bone strength, which can lead to frailty, poor mobility, and a higher risk of fractures—especially in postmenopausal women. Our research explores how…
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Assessing the functionality of a promising new dairy ingredient (WPPC) on the health of post-menopausal women
Whey protein phospholipid concentrate (WPPC), a byproduct of whey protein production, is often discarded or used as animal feed, despite being rich in valuable nutrients like choline. This project aims…
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Enhancing plasma technology for food safety and sustainability via high-frequency power supply, advanced plasma reactor, and large-scale plasma-activated water system
Cold plasma has shown promise in safely reducing bacteria, cleaning surfaces, treating water, and even boosting plant health. To build on this potential, the research team is investing in new…
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Feasibility assessment for establishing a choice and sensory evaluation lab (CSEL) at UW–River Falls
This project explores the feasibility of establishing a Choice and Sensory Evaluation Lab (CSEL) at UW–River Falls to support research, teaching, and industry collaboration. The lab would help Wisconsin’s dairy…
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Understanding groundwater contamination and mitigation strategies in Wisconsin agriculture
Groundwater contamination is a serious issue in Wisconsin, affecting both private wells and larger aquifers that supply drinking water to the majority of residents. Some contaminants occur naturally, while others…
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Assessment of dairy protein peptides and their derivatives for improving the quality of frozen dairy products.
The availability of U.S. manufactured fresh cheese is limited by the short shelf-life of the product. Freezing is effective in extending shelf-life and availability of high perishable foods, but it…
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Unlocking the potential of whey: Sustainable production of low-calorie tagatose and prebiotics for value creation and reducing environmental impact
The dairy industry produces approximately 190 million tons of whey per year as a byproduct, often causing environmental concerns due to improper disposal. The lactose in whey is a valuable…
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Next generation yogurt with dairy probiotic complexes
Probiotics are commonly used as a prophylactic treatment of various gut disorders. However, gastrointestinal survival of probiotics is highly variable among individuals. Approaches to boost and optimize intestinal survival are…
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Benchtop spray dryer for teaching, research, and outreach
Dairy powders occupy the majority of the exported dairy product market, a $6.5 billion industry, likely due to their stability, customizability, and functionality. Furthermore, current research has targeted value-added dairy…
