Ibáñez Alfaro’s project plans to utilize a new ultraperformance liquid chromatography (UPLC) instrument (Waters® Acquity UPLC H-Class Plus) with the capacity to quantify amino acids to study the amino acid composition of milk and dairy products. Amino acids form proteins, the and processing of milk into a great variety of dairy products can cause changes in the protein fraction that will directly impact on their biochemical, nutritional and functional properties.