** AWARDS ISSUED PRIOR TO JANUARY 20, 2025, WERE FUNDED UNDER PREVIOUS ADMINISTRATIONS AND MAY NOT REFLECT THE PRIORITIES AND POLICIES OF THE CURRENT ADMINISTRATION.** THIS PROJECT TACKLES TWO PRESSING ISSUES IN THE FOOD INDUSTRY: THE CHALLENGE OF DISPOSING OF ACID WHEY AND THE GROWING DEMAND FOR LOW-CALORIE SUGAR SUBSTITUTES. BY FOCUSING ON CONVERTING GALACTOSE, A COMPONENT OF ACID WHEY, INTO TAGATOSE, A SOUGHT-AFTER LOW-CALORIE SUGAR, IT ADDRESSES BOTH CONCERNS SIMULTANEOUSLY. TAGATOSE SERVES AS A VALUABLE TOOL IN COMBATING OBESITY AND RELATED HEALTH ISSUES BY ALLOWING INDIVIDUALS TO CUT DOWN ON CALORIES WITHOUT SACRIFICING SWEETNESS. WHILE ENZYMATIC METHODS FOR TAGATOSE PRODUCTION HAVE LIMITATIONS, SUCH AS ENZYME INSTABILITY AND LONG PROCESSING TIMES, THIS PROJECT EXPLORES NON-ENZYMATIC CATALYTIC PATHWAYS AS AN ALTERNATIVE. THROUGH THREE KEY OBJECTIVES, THE PROJECT AIMS TO IDENTIFY EFFECTIVE CATALYSTS, UNDERSTAND THE CONVERSION MECHANISMS, AND ASSESS THE ECONOMIC VIABILITY OF THE PROPOSED MANUFACTURING PROCESSES. THE ANTICIPATED OUTCOMES EXTEND BEYOND WASTE REDUCTION AND SUGAR SUBSTITUTION; THEY ALSO PROMISE TO INTRODUCE NEW, HEALTHIER OPTIONS TO THE DAIRY INDUSTRY WHILE ALIGNING WITH CONSUMER PREFERENCES FOR SUSTAINABLE AND HEALTH-CONSCIOUS PRODUCTS.