Mitch Steals the Show
May 16, 2025
Mitchell Armstrong, a PhD student in Food Science at UW–Madison, presents his research on how dairy byproducts can be transformed into valuable nutrition. His recent study shows that whey protein phospholipid concentrate and its components can enhance bone growth and alter gut microbiome composition in young mice. These findings point to new possibilities for improving childhood nutrition through underutilized dairy streams.
Rebecca Goodman Presents: The Effect of Thermal Processing on WPPC Structure and Stability
May 16, 2025
Rebecca Goodman, a Food Science graduate from UW–Madison with a passion for product development and teaching, studies how thermal processing impacts the structure and stability of whey protein phospholipid concentrate (WPPC). Her research shows that heat treatments can increase protein aggregation, reduce native β-lactoglobulin, and influence lipid oxidation—effects that vary depending on when heat is applied. These findings could help optimize WPPC processing.
Luis McDougall Receives Two Quick Pitch Awards from WiSys
April, 2025
Luis McDougall, an undergraduate researcher in the Ozturk lab, has been honored with two Quick Pitch Awards from WiSys for his research on Fractionation Strategies for Enhancing the Utilization of Whey Protein Phospholipid Concentrate, supported by the UW Dairy Innovation Hub. Congratulations, Luis, on this well-deserved achievement!