Research Overview

The Ozturk Lab develops next-generation dairy ingredients through dairy processing, membrane separation, bioactive characterization, microbiome science, and translational nutrition research, with an emphasis on sustainability and value-added utilization of dairy coproducts.

We focus particularly on whey protein phospholipid concentrate (WPPC), a dairy co-product enriched in milk fat globule membrane (MFGM) components, phospholipids, glycoproteins, and bioactive proteins.

Through interdisciplinary collaborations across food science, engineering, nutrition, microbiology, and health sciences, we aim to transform dairy co-products into high-value functional ingredients for aging populations and chronic disease prevention.

Our research integrates:
・Dairy processing and membrane separation technologies
・Sustainability, dairy co-product utilization, and circular bioeconomy
・Milk protein and lipid discovery and characterization
・Gut microbiome and probiotic interactions
・Translational nutrition and clinical applications