Priority Area: Enriching human health and nutrition
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Growing a new UW collaboration to continuously measure groundwater nitrate in western Wisconsin farm wells using a novel sensor technology
Nitrate contamination of groundwater in Wisconsin affects the health of rural residents and the bottom-line of farming operations. This proposal seeks funding to initiate a collaboration between UWRF and UW–Madison…
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Processing-induced alterations in casein protein digestibility and enzymatic interactions
Of the proteins in milk, casein proteins are the most abundant (ca. 80% of total milk proteins). Casein proteins orient themselves into a micellar structure (i.e., a spherical protein quaternary…
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Testing the efficacy of plant essential oils in the management of Aphanomyces root rot of alfalfa
This project will utilize a fluorescent stereomicroscope (Leica M165FC Fluorescent Stereomicroscope) to assess internal colonization of oomycete pathogen in the infected roots of alfalfa seedlings to estimate disease severity scores.…
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Exploiting the food-grade organism Aspergillus oryzae as a biocontrol agent against Listeria monocytogenes in dairy products and cattle
Listeria monocytogenes is a prominent foodborne pathogen of particular concern in the dairy industry. Listeria frequently infects dairy cattle and contaminates the dairy food production chain and is highly resilient…
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The characterization of bovine milk fat lipids in surgical nutrition support
Parenteral nutrition (PN) is a clinical method of intravenous feeding that provides lifesaving nutrition support in patients who cannot feed via the gastrointestinal tract, due to trauma, surgery, intestinal inflammation…
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Towards net-zero dairy: Designing and operating a novel catalytic reactor for valorization of acid whey
Acid whey is a byproduct of the dairy industry, generated primarily during the production of Greek yogurt and acid-coagulated cheese. Acid whey poses unique challenges for processing due to its…
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Demonstrating the value of dairy ingredients in protein- and fiber-based enriched snack foods
Demand is increasing for foods with high fiber and protein contents, especially bioactive proteins with health-promoting functions. An underutilized source of these nutrients is dairy whey, a byproduct of cheese…
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Quality assessment of dairy products after cold plasma treatments through texture, color, and microbial analysis
This project aims to establish research capacities in quality evaluation of dairy products after cold plasma treatments using texture, color, and microbial analysis using additional equipment. These equipment are: a…
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Application of dairy components in improving chronic disease risk
The objective of this project is to propose an effective nutritional strategy that will prevent lean mass loss, after bariatric surgery in postmenopausal women. This project hypothesizes that the use…
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Renovation to create research fellow office space in the Agriculture Science Building
Creutzinger’s project aims to create a dedicated office space for UW–River Falls College of Agriculture, Food, and Environment Science (CAFES) research fellows. As the CAFES research program expands, there is…
