Transforming milk proteins into biodegradable biomaterials through innovative recovery and 3D-printing technologies
Project funded by Ministero dell’Università e della Ricerca, PIANO NAZIONALE DI RIPRESA E RESILIENZA (PNRR), Missione 4 “Istruzione e Ricerca” – Componente C2
Investimento 1.1, “Fondo per il Programma Nazionale di Ricerca e Progetti
di Rilevante Interesse Nazionale (PRIN)”
The aim of the MILK_O project is to upcycle proteins derived from expired pasteurized milk into high-value, casein-based biomaterials suitable for non-food applications. Owing to the short shelf life of pasteurized milk, significant quantities of milk expire before it can be sold and generate waste that cannot re-enter the human food chain. In this context, the project aims to offer an ethical, sustainable, and economically viable alternative to disposal or low-value uses. By developing biodegradable and potentially compostable materials with a low environmental impact, MILK_O aligns with EU sustainability objectives and the principles of the 4Rs—reduction, reuse, recovery, and recycling—while responding to the growing demand for innovative and eco-friendly food packaging solutions.
The MILK_O project recovers casein from expired pasteurized milk using different coagulation methods, producing casein with tailored functional properties. The project also explores the use of whey proteins to increase overall protein recovery. The recovered proteins are then modified through enzymatic and chemical cross-linking and blended with other biopolymers obtained from food waste to create printable pastes suitable for 3D printing. Digital models are used to design prototype objects, which are then tested for mechanical, thermal, structural, and physicochemical stability. Finally, the environmental sustainability of the entire process is evaluated through Life Cycle Assessment, supporting a more sustainable and economically valuable circular approach to manage expired pasteurized milk.
The research team is composed of scientists from the Università degli Studi di Milano, the Università degli Studi di Foggia, and the Politecnico di Torino. The team brings together complementary expertise spanning food technologies, 3D printing, and materials engineering, enabling a strong interdisciplinary approach to the development of innovative and sustainable biomaterials.