Jeanette Otte

Jeanette Otte

Associate Professor

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


  • 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)


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