Camel milk at air-water interfaces

This project aims to study the unique behaviour of camel milk proteins, especially how they function at the air-water interface to create and stabilise foams, which are important in foods like lattes, whipped desserts, and dairy-based drinks. Unlike cow’s milk, camel milk lacks certain proteins and contains others in much higher amounts, which may give it special properties such as better foam stability and potential health benefits. The intern will use specialised equipment to study how camel milk proteins and their mixtures with natural food ingredients form films at interfaces. These studies will help us understand how to improve the texture and shelf life of new milk-based products made with camel milk.

The project will be hosted at UBC, where the intern will receive training from experts in food and interfacial science. The collaboration brings together the intern’s home university and UBC, both of which are actively researching protein functionality. By working closely together, the institutions will build stronger research ties and share complementary expertise and tools. The results of this project will not only help develop healthier, more functional milk alternatives but will also support Canada’s innovation goals by expanding its research leadership in dairy alternatives and protein functionality.

Faculty Supervisor:

Vasileios Kontogiorgos

Student:

Partner:

The University of Queensland

Discipline:

Engineering

Sector:

Education

University:

The University of British Columbia

Program: