Innovative Graduation Project Converts Whey Into High-Value Functional Nutrition
Female students from the Quality Management Program at the Faculty of Agriculture, Ain Shams University, have successfully developed an innovative functional frozen dairy product called “Ferro Pop,” specially designed for adolescent girls and pregnant women. The product is made from whey and fortified with natural sources of iron to help address iron deficiency among vulnerable groups.
Whey is considered one of the major byproducts of the cheese industry and is produced in large quantities by dairy factories. Improper disposal of whey poses a significant environmental challenge due to its high nutritional and mineral content, which promotes microbial growth and increases Biological Oxygen Demand (BOD) and Chemical Oxygen Demand (COD), negatively affecting aquatic ecosystems.
At the same time, the students identified the growing prevalence of iron deficiency and related health issues, particularly among teenage girls and pregnant women. This inspired the graduation project idea: transforming whey into a high-value functional food product enriched with natural iron sources such as sesame and pumpkin seeds.
The resulting product combines high nutritional value with health benefits, making it a suitable functional food for these sensitive groups within Egyptian society. The project also supports sustainability principles and the “Zero Waste” concept by reducing food industry waste and promoting the efficient use of dairy byproducts, in alignment with Egypt Vision 2030.
The product received positive feedback from consumers, particularly for its appealing final presentation, nutritional value, and targeted health benefits.
In addition, the project included studies related to food safety, hazard analysis, commercial production potential, and a preliminary feasibility study, which demonstrated promising opportunities for future market expansion amid increasing demand for healthy and functional foods.
Dr. Naama Said, the project’s main supervisor, stated that the idea represents a practical application of the circular economy in the food industry by converting a low-value byproduct into a high-value nutritional product while reducing environmental impact caused by untreated whey disposal. She also noted that, with further support, the project outcomes could contribute to national nutrition and food awareness initiatives targeting adolescent girls and pregnant women in Egypt.
The project was carried out by:
Hanaa Mohamed Khalil
Nora Rabie Ahmed
Shahd Mohamed Ahmed
Massa Mostafa Fahmy
Sama Ahmed Hussein
Fatma Salah Mohamed
Under the supervision of:
