Jeanette Otte

Jeanette Otte is an Associate Professor in the Department of Food Science at the University of Copenhagen's Faculty of Science, specializing in Ingredient and Dairy Technology. Her research focuses on food chemistry, particularly dairy chemistry, analysis of milk proteins, and vitamin B12.

Education:

• M.Sc., Biology and French, University of Copenhagen, Denmark, 1987
• Ph.D., Biochemistry and Nutrition, The Royal Veterinary and Agricultural University, Denmark, 1991

Research Interests:

Jeanette Otte's primary research areas include food chemistry with a focus on dairy chemistry. She specializes in the analysis of milk proteins, derived peptides, and vitamin B12 using various analytical techniques including CE, HPLC/UPLC, and LC-MS(MS). Her work also encompasses enzymatic modification and hydrolysis of milk proteins to improve functional properties such as gelation and foaming, as well as the production of bioactive peptides with health benefits including ACE-inhibitory, antioxidant, and anti-inflammatory properties.

Recent Publications:

Her recent research has focused on the effects of non-thermal processing technologies on milk components, particularly vitamin B12 stability. She has also investigated protein hydrolysates from various sources including meat by-products and their applications in food products. Her work bridges fundamental protein chemistry with practical applications in food technology.

Scientific Contributions:

• H-index: 32
• 72 peer-reviewed publications and 19 other publications
• Editor for multiple journals including Food Chemistry, Journal of Agricultural and Food Chemistry, and Journal of Dairy Research

Teaching and Supervision:

Professor Otte teaches Biochemistry and Food Chemistry courses at the BSc level, and specialized courses on plant-based foods at the MSc level. She coordinates a PhD course on Food Proteins in collaboration with Wageningen University. She has supervised 14 Bachelor students, 8 Master students, 12 PhD students, and 5 guest researchers throughout her career.

Research Projects:

She has led and participated in numerous externally funded research projects focusing on protein hydrolysates, bioactive peptides, and non-thermal processing of milk. Notable projects include work on ACE-inhibitory peptides, vitamin B12 in milk, and the effects of novel processing technologies on milk components.