Alfred Dairy Manufacturing Lab

The Lab's Mission

Development of the fundamental science and understanding of dairy system, innovative products and processes for sustainable and economical dairy manufacturing.

The Alfred lab focuses on pioneering research, converging with novel technology. The lab is equipped with impressive range of advanced instruments, featuring freeze dryers, high-performance liquid chromatography, 3D printer, Fourier transform infrared spectroscopy, microplate readers, spectroscopy tools, nanobubble generators, texture analyzers, rheometers and much more. These novel resources empower our dedicated team to explore scientific frontiers, from nanobubble generation to milk protein interactions, propelling us toward sustainable discoveries and impactful advancements in the area of dairy and food science.

Maneesha Mohan has a strong commitment to various professional outreach initiatives.

Outreach

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The team exhibits an unwavering enthusiasm for participating in a range of events.

News and Events

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.

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.

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

Research Details

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 Capabilites

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
Fourier transform infrared spectroscopy
Freeze dryer

Grants

Small-scale dairy product processing on dairy farm for profitability ($50,000, Sustainable Agriculture Research and Education, 2025)
Production of low-cost galactooligosaccharides from whey permeate streams (principal investigator, $86,900 Midwest Dairy Foods Research Center, 2024-25).
Proximate analysis, total polyphenolic content and antioxidant activity of Aronia-based powder products (principal investigator, $4,000, U.S. Department of Commerce Economic Development Administration – University Center for South ��ֱ��, 2023)
Reclaiming waste/byproducts from food processing for further food applications: sustainable processes and value addition (principal investigator, $15,000 SDSU Seeding Partnerships to Advance Research Collaborations, 2023-2024)
Extraction and delivery of bioactive compounds from fruit waste pomace using milk proteins (principal investigator, $60,000 North Central Sun Grant, 2023-2024)
Nanobubble technology for dairy processing effluent treatment (principal investigator, $59,695 USGS 104b SDWRI, 2022-2024).
Joint postgraduate school fellowships for Ph.D. (principal investigator and co-principal investigator for two funds, $296,000, 2020-2023 and 2021-2024)
Liposomal delivery systems made from milk phospholipids (co-principal investigator, $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-principal investigator, $130,000, 2020)
Industry grant: Effect of temperature on textural and sensory properties of butter (principal investigator, $6,600 Westland Milk products, New Zealand, 2020-2021)
Industry grant: Dairy proteins as vehicles for polyphenols (principal investigator, $29,000 Yili-Oceania Dairy Ltd. New Zealand, 2019-2021)
Equipment grant: Lincoln University capex grant for ultra-high-performance liquid chromatography (principal investigator, $120,000, 2019)