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Alfred Dairy Manufacturing Lab

Research

A cyclic representation of how raw materials undergo processing to form waste and by products which are then converted to value addition product that helps with sustainability, green economy, circular economy, and health benefits.

Research Focus

Alfred Lab’s research centers on developing innovative products and processes characterized by sustainability, with a dual commitment to fostering health benefits and championing a circular economy

Areas of Expertise

  • Product structure and rheology
  • Novel food processing technologies – High pressure processing, Nanobubble technology, Supercritical fluid processing.
  • Functional products and ingredients
  • Dairy processing and value addition
  • Delivery systems, release kinetics and biological activity
Current Research
  • Extraction and delivery of bioactive compounds from fruit waste pomace using milk proteins (2023-present)
  • Effect of Galactooligosaccharides produced from Whey Permeate Using Enzyme and Yeast on gut microbiota (2023- present).
  • Impact of Nanobubble Carbonation on Milk Protein Ingredients in the Manufacture of Greek-Style Yogurt (2023-present).
  • Nanobubble Technology in dairy processing wastewater (2022-present).
  • Interaction of milk proteins with polyphenols from fruit extracts (2022- present)
  • Improving the bioavailability of polyphenols in red grape using milk proteins (2021- present, Lincoln University, New Zealand).
  • Green Tea Polyphenols, interaction with milk proteins: Quantification and Applications (2020- present, Lincoln University, New Zealand).
Analytical Capabilities
A collage image showing laboratory equipment like texture Analyser, rheometer, IC, microplate reader, FTIR, 3D printer, vacuum oven and particle size Analyser.
  • H1 reader
  • Cold trap vacuum oven
  • Ion- Chromatography
  • Ultrasonic
  • High-Performance liquid chromatography
  • 3-D Printer
  • Rheometer
  • Rapid Visco Analyzer
  • Microscope with camera
  • Texture profile analyzer
  • Singlet Droplet Dryer
  • Dough lab
  • FTIR
  • Freeze Dryer
Grants
  • Production of low cost galactooligosaccharides (GOS) from whey permeate streams (PI, $86,900 MDFRC, 2024-25).
  • Proximate analysis, total polyphenolic content and antioxidant activity of Aronia based powder products (PI, $4,000, US Department of Commerce Economic Development Administration – University Center for SD, 2023)
  • Reclaiming waste/byproducts from food processing for further food applications: sustainable processes and value addition (PI, $15,000 SDSU SPARC, 2023-2024)
  • Extraction and delivery of bioactive compounds from fruit waste pomace using milk proteins. (PI, $60,000 North Central Sun Grant, 2023-2024)
  • Nanobubble technology for dairy processing effluent treatment (PI, $59,695 USGS 104b SDWRI, 2022-2024).
  • Joint Postgraduate School fellowships for PhD (PI and Co-PI for two funds, $296,000, 2020-2023 and 2021-2024)
  • Liposomal delivery systems made from milk phospholipids. (Co-PI, $139,168 Fund not availed, Massey – Lincoln and Agricultural Industry Trust: Capability Development and Research Fund, 2021-2022)
  • Equipment grant: Lincoln University Capital expenditure (capex) grant for Rheometer (Co-PI, $130,000, 2020)
  • Industry grant: Effect of Temperature on Textural and Sensory Properties of Butter (PI, $6,600 Westland Milk products, New Zealand, 2020-2021)
  • Industry grant: Dairy proteins as vehicles for polyphenols (PI, $29,000 Yili-Oceania Dairy Ltd. New Zealand, 2019-2021)
  • Equipment grant: Lincoln University capex grant for Ultra High Pressure Liquid Chromatography (PI, $120,000, 2019)