This research uses purple bacteria to treat dairy wastewater, removing nitrogen and phosphorus while producing nutrient-rich biomass. The process reduces pollution and transforms waste into potential biofertilizer, offering a sustainable alternative to chemical fertilizers and a circular solution for dairy farming and agriculture.

This PhD project investigates why long-life chocolate milk loses its flavour after 28 days. By analysing odor compounds, monitoring flavour changes over six months, and reformulating the product with industry partners, the research aims to create a longer-lasting, better-tasting chocolate milk and a general method for diagnosing and correcting flavour deterioration.