Maria Glantz

Maria Glantz is a Senior Lecturer and Associate Professor at the Division of Food and Pharma within Lund Institute of Technology (LTH) at Lund University. She serves as Programme Director for Food Technology and Livsmedelsteknik (BSc). Her research focuses on dairy technology, milk genomics, and processing technologies, with grants from organizations like the Swedish farmers’ foundation and Energy Agency. She leads projects on sustainable milk quality and energy-efficient membrane processes in dairy industries. Glantz collaborates internationally through networks like the International Dairy Federation (IDF) and supervises PhD projects such as those on non-coagulating milk properties.

Her educational contributions include courses in Dairy Technology and Processing for industry professionals and students. Research interests span milk quality genomics, nutritional components, and dairy product microstructure. She has published extensively, with recent work analyzing thermal processing effects on milk and cream properties.