Dr. Martini is an Assistant Professor in the Department of Nutrition and Food Sciences. She studies the physiochemical and functional properties of food constituents and their relationship with sensory perception. By expanding our knowledge of how lipds crystallize under different conditions and learning to control crystallization, our laboratory works to improve sensory attributes of fats and emulsions and applies this to developing new food science technology that will lead to healthier food products for consumers.

I run the Distance Dietetic Internship through Regional campuses and Distance Education. It is the biggest internship in the country (or tied for biggest) and we specialize in training dietitians to work in school foodservice management. I have students all over the country, travel to see them and their preceptors.

For more information please check

http://distance.usu.edu/intern/