Researchers at Heriot-Watt University have joined a project exploring whether a by-product of whisky production can be converted into bioethanol using technology originally developed for space missions.
The three-year initiative, led by Scottish biotechnology company Take Root Bio, is investigating how lactose-rich whey permeate, a waste product from cheese production and whisky distilling, can be transformed into a renewable fuel and other high-value products.
The project combines Heriot-Watt’s expertise in industrial biotechnology with microbial technology developed by Take Root Bio. The company’s engineered microorganisms were originally designed to support long-duration space exploration by converting waste into useful resources, but are now being adapted for terrestrial applications.
Researchers aim to demonstrate that the same approach could support more sustainable manufacturing while reducing waste from Scotland’s food and drink industries.
The project is supported by funding from Scottish Enterprise and forms part of wider efforts to develop circular economy solutions for industrial biotechnology.
Professor Gavin Collins, director of the Industrial Biotechnology Innovation Centre (IBioIC) at Heriot-Watt University, said the collaboration highlights the potential for biotechnology to unlock value from industrial waste streams.
“Scotland has world-leading expertise in industrial biotechnology and a strong food and drink sector,” he said. “Projects such as this demonstrate how research and innovation can help transform by-products into valuable resources while supporting more sustainable manufacturing.”
Take Root Bio’s technology uses engineered microorganisms to convert lactose into bioethanol through fermentation. The researchers will evaluate how the process performs using real industrial waste streams while assessing opportunities to scale the technology for commercial deployment.
As well as producing renewable fuel, the team believes the platform could be adapted to generate a range of bio-based chemicals and ingredients, potentially expanding its application beyond the food and drink sector.
Dr Paul Murray, chief executive of Take Root Bio, said adapting technology originally developed for space applications offered new opportunities for industrial sustainability.
“Our microbial platform was designed to make the most of limited resources in challenging environments,” he said. “Applying that same technology to industrial waste streams here on Earth has the potential to reduce waste while creating valuable new products.”
The collaboration also brings together expertise in fermentation, process optimisation and scale-up, with researchers working to improve the efficiency and commercial viability of the technology.
If successful, the project could provide an alternative route for valorising whey permeate, helping reduce waste from food and drink manufacturing while contributing to lower-carbon production methods.
The partners say the work demonstrates how advances in engineering biology and industrial biotechnology can support the transition towards more circular manufacturing systems by turning low-value by-products into commercially useful resources. Pic: Michael M.