Bolling is an associate professor of food science at UW–Madison. His research interests include food chemistry and analysis, dietary phytochemicals, functional foods and prevention of chronic disease.
Graduate student (pictured above): Kevin Shih is pursuing a Ph.D. in nutrition and metabolism and is mentored by Bradley Bolling. Shih earned his MPH in public health nutrition dietetics from the University of North Carolina and Chapel Hill. In addition to his nutrition education, he also has experience in food biochemistry.
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 to evaluate the nutritional benefits and safety of WPPC in postmenopausal women, a group at high risk for choline deficiency. Researchers will assess how well the body absorbs choline from WPPC and monitor potential health impacts, with the goal of transforming this underused byproduct into a valuable, sustainable human food ingredient.