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Investigating Riboflavin and Maillard reaction products in milk

Educational level:Master thesis
Target group:MSc Food Science and Technology
Main area:Chemometrics and Analytical Technology
Ingredients and Dairy Technology
Project description:

The content of Riboflavin in milk is an important quality parameter of milk. Furthermore, it is of interest to be able to quantify and identify Maillard reaction products in milk. Through a careful selection of milk samples (both treated and untreated), and through a series of dilutions, subsequently measured by fluorescence and analyzed by multiway analysis (a "straight-forward" extension to multivariate data analysis/ chemometrics), it will be investigated how well fluorescence spectroscopy can be utilized to answer these questions.

Keywords:Fluorescence, Chemometrics, Milk
Supervisor(s): Åsmund Rinnan and Marta Bevilaqua
Email:aar@food.ku.dk
Last edited:29-01-2019