At the crossroads of food science, agriculture and sustainability, groundbreaking research is transforming the future of the dairy industry. Dr. Zifan Wan, an assistant professor of Animal, Dairy and Veterinary Sciences at the University of Wisconsin-Platteville, is establishing a research program that leverages cold plasma technology to advance food safety, sustainable agriculture and dairy processing. With support from the Dairy Innovation Hub, she is developing innovative, chemical-free solutions that improve food sanitation, boost crop yields and promote a more sustainable agricultural system.
Choosing UW-Platteville to build a research program
For Wan, food science is not just a field of study, but a passion driven by a curiosity about how innovations in food manufacturing can improve safety, quality and sustainability. During her graduate research, she was introduced to non-thermal cold plasma technology, an emerging field with broad applications in food processing and agriculture. The ability to inactivate pathogens, extend food shelf life, and improve crop production, all without the use of harsh chemicals, convinced her that this technology held enormous potential for the future of food production. As Wan explored faculty positions in early 2021, Wan knew the perfect place.
“I have a strong passion for dairy foods research, and Wisconsin – known as America’s Dairyland – was the place to be.” UW-Platteville, through the Dairy Innovation Hub, offered an ideal platform for interdisciplinary, collaborative and industry-relevant research.
Wan’s current research and accomplishments
Since joining UW-Platteville, Wan has made significant strides in research, innovation and education. Her campus lab features custom-designed cold plasma systems that support both research and industry applications. With funding from the National Dairy Council (NDC), she has investigated Listeria elimination in brined cheeses while mentoring undergraduate students and a postdoctoral researcher. Wan's work in cold plasma-based pathogen control in dairy processing has expanded its applications to sustainable agriculture, including the use of plasma-activated water for fertilizers and seed treatment. Furthermore, she has enriched undergraduate education by creating hands-on courses like Dairy Products Processing & Analysis and Cheesemaking 101, providing students with valuable industry skills.
Cold plasma technology and plasma-activated water (PAW) in dairy processing
One of Wan’s key research focuses is the use of plasma-activated water (PAW) as a clean-in-place sanitizer for dairy processing equipment. Traditional sanitization methods often involve chemical-based solutions, which can leave residues and pose environmental concerns. In contrast, PAW is an eco-friendly alternative that eliminates pathogens without introducing harmful byproducts.
PAW is produced by exposing water to cold plasma, which generates reactive oxygen and nitrogen species (RONS). These reactive species work together to break down bacterial cell membranes, effectively inactivating pathogens like Listeria, E. coli and Salmonella. Moreover, PAW has shown the ability to penetrate and disrupt biofilms, which are a persistent challenge in dairy processing.
Integrating PAW into clean-in-place systems allows dairy processors to improve sanitation, reduce chemical usage, and minimize environmental impact, marking a significant advancement in food safety and sustainability.
Cold plasma in sustainable agriculture
Beyond food safety, Wan’s work explores how cold plasma technology can contribute to sustainable agriculture. “Cold plasma technology offers multiple solutions for agriculture and environmental management, reducing reliance on chemical inputs and promoting eco-friendly practices,” says Wan.
Cold plasma’s most promising agricultural applications include:
- Seed treatment: Plasma exposure enhances germination rates and fungal resistance, improving crop yields without chemical coatings.
- Plasma-activated water (PAW) for natural fertilizers: PAW enriches irrigation water with reactive nitrogen species, promoting plant growth while reducing the need for synthetic fertilizers.
- Organic waste treatment: Cold plasma can reduce atmospheric emissions from volatile organic compounds, methane, and ammonia while modifying nitrogen content in organic waste to enhance soil fertility.
- Food waste treatment: Accelerate decomposition of organic residues, supporting sustainable waste management and nutrient recycling.
- Air and water purification: plasma can remove contaminants from agricultural runoff and neutralize pollutants, contributing to improved environmental sustainability.
Extending cheese shelf life through freezing
Another aspect of Wan’s research focuses on enhancing the quality of frozen dairy products.
“Although my study didn’t specifically target cheese, particularly cream cheese, the findings offer valuable insights into how modified proteins could help improve the stability of frozen foods, such as ice cream and make it possible to freeze high-moisture cheeses like cream cheese,” she says.
Freezing dairy products often results in textural degradation, syneresis (wheying-off), and structural instability.
Wan has investigated how modifications to dairy proteins can help prevent ice crystal growth and preserves product texture and stability during freezing and thawing. By leveraging these findings, dairy processors may soon gain new methods to extend the shelf life of cheeses while maintaining their quality.
What’s next for Wan’s research?
Wan envisions her research continuing to drive innovation in food safety, dairy processing efficiency and sustainable agriculture. One of her most exciting upcoming projects is the development of an integrated plasma activation system for on-farm applications. This would allow farmers to directly implement cold plasma technology for seed treatments, organic waste management and soil enrichment, creating a scalable, chemical-free solution for sustainable crop growth.
Beyond research, regulatory approval will be key to ensuring that cold plasma technology achieves widespread industry adoption.
“One important area that needs attention is the regulatory approval process for cold plasma technology in food and agricultural applications,” Wan explains.
By working with regulatory agencies like the FDA and USDA, she hopes to help pave the way for commercial adoption of this transformative technology.
Montgomery emphasizes that UW-Platteville will continue to foster innovation by encouraging faculty to engage undergraduate students, collaborate across disciplines and develop practical solutions for the dairy industry. She notes that Wan’s research exemplifies this approach: “Because her work crosses many disciplines, it is among the most collaborative work being done on our campus, engaging engineers, cheese makers, food safety experts, agronomists, animal health professionals and beyond.”
Shaping the future of dairy and sustainable agriculture
With support from the Dairy Innovation Hub, Wan is helping to reshape the future of food safety, dairy processing and sustainable agriculture. By harnessing cold plasma technology, she is developing chemical-free, energy-efficient solutions with the potential to revolutionize various sectors of the food and agriculture industries.
"My research will focus on expanding industry collaborations to facilitate technology transfer, pilot-scale testing and commercialization,” says Wan. “By working closely with dairy processors, farmers and food manufacturers, I aim to bridge the gap between laboratory research and real-world applications, ensuring plasma-based innovations are scalable and practical for industry adoption."
As the industry transitions toward more sustainable and technologically advanced practices, Wan's research provides a pathway to safer, more efficient, and environmentally friendly food production. Through continued innovation, collaboration, and regulatory progress, cold plasma technology is set to become a key driver of change in dairy and agriculture, ensuring that future generations benefit from safer, more sustainable food systems.
The role of the Dairy Innovation Hub
The Dairy Innovation Hub encourages faculty to work together and offers funding for practical research projects that directly support the dairy industry. This has been instrumental in advancing Wan's work.
"The Hub has offered a collaborative platform for interdisciplinary research across the three campuses, allowing researchers to tackle real-world challenges in the dairy industry," explains Wan.
With Hub support, she has been able to investigate cold plasma technology for pathogen elimination in dairy products, while also broadening its use in sustainable agriculture.
Additionally, Hub-sponsored events such as the Dairy Summit and Dairy Symposium provide invaluable opportunities to communicate research findings to industry stakeholders, dairy processors and farmers. These knowledge-sharing platforms allow for direct industry feedback, ensuring that her research remains aligned with real-world needs.
Dr. Tera Montgomery, Director of the School of Agriculture at UW-Platteville and a leader in Hub efforts, sees Wan’s work as particularly impactful because it crosses multiple priority areas of the Hub.
“She has been collaborating with researchers and stakeholders in food production, crop production, animal health and ag innovation to improve rural businesses,” Montgomery explains. “Not many researchers have work that is so broad in possibilities.”
Wan is one of 17 faculty hired with funding from The Dairy Innovation Hub at UW-Platteville, UW-Madison and UW-River Falls.