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About Silvana Martini

Dr. Martini obtained a BS in Biochemistry and a PhD in the area of Food Science from the University of La Plata, in Buenos Aires, Argentina. She did a postdoc in the University of Buenos Aires and in the University of Guelph, Ontario, Canada. She joined Utah State University in 2005 as an Assistant Professor in the Department of Nutrition, Dietetics and Food Sciences. During the last 17 years, Dr. Martini published over 70 peer-reviewed papers, 4 research articles, 6 book chapters, 3 book reviews and attended and presented in over 100 national, regional and international conferences.
Dr. Martini's interests are in understanding the physicochemical and sensory characteristics of foods, lipids in particular. The knowledge developed by her group helps food producers to tailor the formulation of their products to achieve a food product with improved nutritional, sensory, and physiochemical quality.
Some of the current projects in Dr. Martini's lab include:
Physics-Based Methods for the Nanoscale Monitoring and Processing of Foods
Development of a beef flavor lexicon: finding relationships between beef flavor attributes, meat quality and consumer acceptance
Use of HIU to improve the functional properties of lipids
Effect of high intensity ultrasound (HIU) on functional properties of whey proteins
Fortification of cheese with Vitamin D
Development of a Descriptive Panel for Dairy Application
Development of a lexicon to describe the flavor profile of meats
Evaluate the physicochemical characteristics of wax/oil oleogels
For more information regarding Dr. Martini's lab and research interests, please visit: www.MartiniResearch.com

Positions

Present Associate Professor, Utah State University Nutrition, Dietetics, and Food Sciences
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Contact Information

Location: NFS 327
Office Phone: 435-797-8136
Fax: 435-797-2379

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