Rolando Miguel Contreras Useglio
PhD project title: Valorization of whey through development of innovative beverages containing Bolivian fruit and berries
Short description of the project
This project focuses on valorising whey—a by‑product of cheese production that can pose environmental challenges—by developing innovative beverages incorporating Bolivian fruits and berries. These fruits have unique nutritional profiles and, in combination with whey, can yield flavourful drinks with enhanced health benefits. The work explores formulation, functional properties and opportunities for sustainable utilisation of whey.
Supervisors
Main supervisor
- Anders Carlson
Co-supervisors:
- Monika Johansson
- Kimmo Rumpunen
- Alberto Centellas
Other collaborators:
- Gun Hagström
- Åse Lundh
- Angel Galarza
Location
Plant Breeding Department, Swedish University of Agricultural Sciences (SLU)
About me
I am from Bolivia, with a background in Chemical and Food Engineering and Master’s degrees in Industrial Engineering (Business Organization and Industrial Projects) and in Higher Education. I have worked at Irupana Andean Organic Food S.A. (cereal industry), CCD SRL (programming and automation) and Anheuser‑Busch InBev (Bolivian Brewery). I am currently affiliated with UMSS, where my doctoral project focuses on Bolivian native fruits and whey. I have taught at several universities in Bolivia and have received recognition from the Legislative Assembly, the Academy of Sciences, the Faculty of Engineering, the Piano Department of the National Conservatory of Music and the Bolivian Chess Federation.