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Exploring novel nutritional uses for side-stream whey products from cheese production

Project supervisors: Dr Gareth Wallis - School of Sport, Exercise and Rehabilitation Sciences

University of registration: University of Birmingham

Non-Academic partner: Suzane Leser - Volac International Ltd

Project title: Exploring novel nutritional uses for side-stream whey products from cheese production

Project outline:

The project aims to explore novel nutritional uses for side-stream whey products from cheese production with an initial focus on the two major products: lactose and whey permeate. In the food industry, both ingredients are commodities currently used to bring functionality to various applications such as bakery, dairy and confectionary products but neither has added-value use for their nutritional properties. The composition of these ingredients lends themselves to application in nutrition for physically active individuals. However, a lack of research on their basic impact on human metabolism in response to exercise has hindered their application. Therefore, the main objective of the project is to characterise the impact of consuming lactose and whey permeate on human physiological and metabolic responses in and around exercise.

The project will involve conducting human volunteer nutrition-exercise studies to characterise in detail the physiological impact of these side-stream whey products, in particular with respect to fuel delivery. Human studies may stimulate further work to investigate the direct effects of side-stream whey products, their constituents or products of their metabolism on cellular metabolism using in-vitro muscle cell culture models. Discovering more about the fundamental responses to ingesting lactose and whey permeate in the context of exercise will enable further understanding of their nutritional application and health effects in added-value food and drink products targeted at physically active consumers, and potentially beyond.
The project will suit individuals with a strong interest in integrating fundamental and applied science to address questions of relevance to the food industry.

Closing date for applications: 8th January 2017

Check eligibilty and apply here

Please note:

iCASE students must fulfil the MIBTP entry requirements and will join the MIBTP cohort for the taught modules and masterclasses during the first term. iCASE students can then start their PhD project in Jan 2018 but must complete a 3-month miniproject (at a non-home institution) before the end of their first year. They will remain as an integral part of the MIBTP cohort and take part in the core networking activities and transferable skills training. MIBTP iCase.