Ingredient and Dairy Technology – University of Copenhagen

Department of Food Science > Staff > Ingredient and Dairy T...

Therese Jansson

Therese Jansson


My main research area is on chemical reactions in lactose-hydrolyzed ultra-high temperature (UHT) treated milk. The shelf life of lactose-hydrolyzed UHT milk is limited by chemical and sensorial changes taking place during storage. The aim of my research has been, and is to elucidate which reactions that take place in the milk during storage, and how to inhibit these reactions, and thereby increase the shelf life of the milk. 

Primary fields of research

  • Reactions between the proteins and sugars in the milk (Maillard reaction)
  • Lipid oxidation products
  • Proteolytic activity
  • Protein degradation

Current research

Currently, I am investigating how polyphenols affect the chemical reactions in the lactose-hydrolyzed UHT milk during storage, and if polyphenols can be added to lactose-hydrolyzed UHT milk to inhibit the Maillard reaction.

Analytical methods used:

  • Dynamic headspace gas chromatography-mass spectrometry (GC-MS)
  • High-performance liquid chromatography (HPLC)
  • Proton nuclear magnetic resonance (1H NMR) spectroscopy
  • Sensorial descriptive analysis


  • Supervisor for BSc thesis project, Deparment of Food Science, University of Copenhagen (2015-2016)
  • Teacher in the bachelor course ‘Fødevarekemi’ (Danish 7.5 ECTS) at the laboratory exercises, Department of Food Science, University of Copenhagen (2015 - 2016).
  • Teacher in the master course ‘Enzymes in food production (5 ECTS), Department of Food Science, Aarhus University (2014)
  • Teacher in BroKom ‘Fra mælk til ost’ - En praktisk og teoretisk videnskab, High school students, Aarhus University, Denmark (2012 - 2013)

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