Dairy Research Institute Grant Supports Innovative Work by FFHI Researchers

  • by Noah Andrew White

Foods for Health Institute researchers will measure the effects of complex sugars from cow milk to improve the function of the gastrointestinal system. They will analyze valuable molecules in whey permeate – a dairy-industry byproduct. As part of a research grant funded by the Dairy Research Institute, Foods for Health Institute researchers will be investigating the effects of feeding different doses of bovine milk oligosaccharides (BMOs, or sugars from cow’s milk) for the purpose of modifying the gastrointestinal function in healthy people. The grant includes the collaborative work of Dr. Daniela Barile, Dr. Dave Mills, Dr. Angela Zivkovic, Dr. Jennifer Smilowitz, Dr. Carolyn Slupsky and Dr. Bruce German.