Priority Area: Enriching human health and nutrition
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Enhancing health: development of bioactive peptide-enriched string mozzarella cheese to combat hypertension in postmenopausal women
This project is developing a string mozzarella cheese enriched with bioactive peptides derived from whey protein phospholipid concentrate (WPPC), an underutilized dairy co-product. Researchers will produce and characterize the cheese…
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Defining and enhancing the intrinsic antimicrobial properties of bacterial communities on wooden cheese boards
This project is exploring how naturally occurring bacteria on wooden cheese-aging boards can help protect cheese from Listeria monocytogenes, a major food safety concern for the dairy industry. Researchers have…
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The college milk study: economic implications and longitudinal effects of whole milk consumption on human performance, cognition, and mental health
The College Milk Study is a multi-site, longitudinal research initiative designed to evaluate the effects of whole milk consumption on physical performance, musculoskeletal health, cognitive function, mental health, and systemic…
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Building food quality testing capacity to support Wisconsin dairy innovation
Wisconsin dairy processors, food manufacturers, and startups increasingly rely on analytical testing to evaluate product quality, safety, shelf-life, and consistency. However, many small and mid-sized businesses lack access to specialized…
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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…
