Professor
Utah State University
Logan, UT, United States
Silvana Martini is a professor in the department of nutrition, dietetics, and food sciences at Utah State University. Her research focuses on the physicochemical and sensorial characterization of food materials, particularly lipids. She studies how the quality of food materials is affected by their nano-, micro- and macroscopic structure. Dr. Martini has published more than 110 papers in peer-reviewed journals and 11 book chapters and her work has been recognized by awards including the AOCS Timothy L. Mounts Award in 2019. Dr. Martini has been part of the AOCS community since 1999. She has taken leadership roles on numerous committees in the Professional Educators' CIG. She serves as senior associate editor for JAOCS and is a member of the AOCS Governing Board.
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100th Anniversary of the Journal of the American Oil Chemists' Society
Monday, May 1, 2023
8:25 AM – 10:30 AM MDT
Effects of different ultrasonic conditions on the crystallization behavior of cocoa butter
Tuesday, May 2, 2023
4:30 PM – 6:00 PM MDT
Flow properties of single origin chocolates: Effect of product formulation and particle size
Tuesday, May 2, 2023
4:30 PM – 6:00 PM MDT
Rapid and economic method to measure chocolate viscosity
Tuesday, May 2, 2023
4:30 PM – 6:00 PM MDT
Tuesday, May 2, 2023
4:30 PM – 6:00 PM MDT
Acoustic cavitation in lipids: bubble dynamics and fat crystallization
Tuesday, May 2, 2023
11:20 AM – 11:40 AM MDT
Oil binding capacity of edible fats: What is new?
Tuesday, May 2, 2023
2:30 PM – 3:10 PM MDT