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Ozturk is an assistant professor of food science at UW–Madison who specializes in dairy food science. Her position is funded entirely by the Dairy Innovation Hub.
Graduate student (pictured above): Mitchell Armstrong is a PhD student at UW-Madison. As part of the Food Science PhD program, he studies membrane filtration technologies and their applications to dairy stream byproducts and their subsequent nutritional potential. He works closely with both the food science department as well as the nutritional science department at UW-Madison. He is also an active officer in the Wisconsin National guard. His past academic experiences include a B.S. in Microbiology and certificate in fermented foods and beverages both from UW-Madison. He also completed the UW PREP post bachelor’s program upon returning from army duties to an academic path. His hobbies include curling, rugby, and golf. He was team captain for the UW curling team winning college nationals in 2024.
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 a little-used dairy ingredient called whey protein phospholipid concentrate (WPPC) might help slow or prevent this decline. Early studies in young animals showed that WPPC could support bone growth, suggesting it may also help maintain strong bones and muscles later in life. This project will identify the key nutrients in WPPC, test their effects in both young and aging models, and explore how they might promote healthier aging. In doing so, we hope to uncover a new, value-added use for dairy byproducts that supports both human health and sustainability in the dairy industry.