Plastilk
Students: Ana Sofía Rubio Peschard y Bruno Pacini
Academic year
2021
According to a study carried out by the University of Edinburgh, 116 million tons of dairy products are wasted every year in the world, representing 16% of world production. It is estimated that in cheese production, every 1,000 liters of milk produces 100 kilograms of cheese and approximately 900 kg of whey. What would happen if this food waste was given a new use?
From this scenario, PLASTILK was born, a new material obtained from casein, a whey residue, and from its union with different other types of natural or chemical binding elements (flour, binding agents, artichoke remains, etc.).
The result of the experimentation is a moldable mass with characteristics similar to those of plastic. The idea is to propose new packaging or new products generated from this residue, transforming the casein into a durable and useful material.
The possible implementation of this material in the world of packaging or in the sector of children’s toys opens the doors to new horizons.
