Mission

The Dairy and Functional Foods Research Unit solves critical problems in utilization of dairy, fruit and vegetable by-products by developing technologies for production of high-quality food ingredients, value-added functional foods, bioactive peptides and biobased materials. Research also investigates the benefits of dairy and other food ingredients on human well-being and the bacterial community within the gastrointestinal tract. Integral to the research program is technology transfer between USDA, academia and the dairy, sugar beet, cranberry, and other food industries.