In this episode we sit down with Dr. Silvana Martini from Utah State University. Dr. Martini’s research interests are related to the physicochemical and sensorial characterization of food materials, lipids in particular. She studies how the quality of food materials is affected by their nano-, micro- and macroscopic characteristics.
Dr. Silvana Martini obtained her BSc in Biochemistry in 1997 from the University of La Plata, Buenos Aires, Argentina. She obtained her PhD in Chemistry from the same institution in 2003. She spent 2 years in the Department of Food Science at the University of Guelph as a Postdoctoral Researcher and joined the Department of Nutrition, Dietetics, and Food Sciences in Utah State University in November 2005 as an Assistant Professor. Dr. Martini was promoted to Associate Professor in 2011 and to Full Professor in 2016. Read more
You can find out more about Dr. Martini and her work through the links below:
LinkedIn Profile: https://www.linkedin.com/in/silvana-martini-2474036/
Utah State University Directory Listing: https://www.usu.edu/directory/?person=56DB0BF5C9EFC3CAD2
Aggie Chocolate Factory: https://aggiechocolatestore.com/
