Jeanette Otte

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Primary fields of research

Associate professor in food chemistry with most activities within dairy chemistry, primarily analysis of milk proteins, derived peptides and vitamin B12, by use of CE, HPLC/UPLC and LC-MS(MS, and their functionality).

• Enzymatic modification and hydrolysis of milk proteins to improve their functional properties, e.g. gelation and foaming
• Production of bioactive peptides from proteins derived from foods and by-products (e.g. ACE-inhibitory, antioxidant, and antiinflammatory properties)
• Bioactive peptides against life-style diseases
• Analysis of milk proteins and identification of peptides (CZE, RP-HPLC, LC-MS and LC-MS/MS)
• Analysis of low molcular weight components in meat and dairy products , e.g. vitamin B12 in milk

 

Current research

Effects of various non-thermal processing treatments of milk on milk components, e.g. fat globules, proteins and vitamin B12

- co-supervisor in various projects

Teaching

• Biokemi 1 (Biochemistry), BSc course (teaching in lab practicals)
• Fødevarekemi (Food Chemistry), BSc course (Course responsible for lab practicals) 
• Foods based on plants, fungi and algae, MSc course (teaching in lab projects)
• Food Proteins: Significance, Reactions and Modifications, PhD course offered every 2 or 3 years in collaboration with Wageningen University (Coordinator/co-koordinator)

 

PhD supervision:

• Carola Ceribelli "Vitamin B12 in milk" (co-supervisor)