Transforming Dairy Waste into Valuable Resources
Revolutionizing Dairy Waste Management
Each year, dairy producers discard large amounts of cheese whey and skim milk due to limited market demand. But what if these overlooked byproducts could be transformed into something valuable? A team of University of Guelph researchers are turning waste into opportunity – pioneering methods to convert these byproducts into valuable resources.
Led by Dr. Bassim Abbassi in the University of Guelph’s School of Engineering, the team focuses on extracting high-value proteins, lactose, calcium phosphates, from dairy waste, aiming to develop essential nutrients and renewable energy applications.
"This research is about creating a future where waste streams become revenue streams," says Abbassi. "It's about sustainability, innovation, and finding worth where others see waste."
From Waste to Innovation
The interdisciplinary research team, which includes food scientists Dr. Gisèle LaPointe and Dr. Alice Marciniak, animal scientist Dr. Katie Wood, and mechanical engineer Dr. Ryan Clemmer, all from the University of Guelph, has achieved notable breakthroughs. They have developed an efficient method to extract high-value alpha-protein, a crucial ingredient in infant formula, and are investigating techniques to recover calcium phosphate, essential for bone health. Another significant advancement is their exploration of microbial fuel cells to convert dairy waste into electricity, enhancing sustainability.
This collaborative effort ensures that the research addresses practical, scalable solutions. Industry partners not only fund the research but also actively contribute to discussions, ensuring practical and scalable solutions. Beyond nutrition and energy, the team is also experimenting with thickening agents to improve the incorporation of lactose solutions into animal feed, aiming to create nutrient-rich, cost-effective supplements for livestock.
By shifting perspectives and treating waste as a resource, the team aims to move further towards a circular economy, says Abbassi.
"Our goal is not merely to manage waste but to unlock the full potential of dairy byproducts," says Abbassi.
An Interdisciplinary Approach to Sustainability
Initiated in 2021 as a feasibility study, the project to transform wasted dairy byproducts has evolved significantly, initially securing funding from the Ontario Ministry of Agriculture, Food and Agribusinesses and the Dairy Farmers of Ontario. With additional new support from the Natural Sciences and Engineering Research Council of Canada Alliance program, the research now delves into cost-effective methods to repurpose dairy waste into essential nutrients and sustainable energy solutions.
"Initially, cheese whey was considered a stubborn waste problem," says Abbassi. "Now, we see it as a source of protein, lactose, bone-strengthening calcium, and even renewable energy."
Over the next three years, the project will support training eight master's students, at least one PhD student, and a postdoctoral researcher. This commitment ensures that upcoming scientists and engineers gain hands-on experience in sustainability-driven innovation.
Funding Acknowledgment
This work is supported by the Natural Sciences and Engineering Research Council of Canada Alliance program, the Ontario Ministry of Agriculture, Food and Agribusinesses, and the Dairy Farmers of Ontario.
This story was written by Adya Dash as part of the Science Communicators: Research @ CEPS initiative. Adya is a PhD candidate in the School of Engineering under Dr. Edward A. McBean.