Silvana Martini

Dr. Martini obtained a BS in Biochemistry and a PhD in in teh are of Food Science from the Univeristy of La Plata, in Buenos Aires, Argentina.  She did a postdoc in the Univeristy 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 12 years, Dr. Martini published 32 peer-reviewed papers, 3 research articles, 6 book chapters, 3 book reviewes and attanded and presented in 44 national, regional and international conferences. 

Dr. Martini's interests are in understanding the role that food structure and composition plays in sensory perception.  Dr. Martini's group aims to elucidate the molecular and structural interactions in foods that are responsible for the delivery of an optimized flavor.  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 physicochemical quality.

Some of hte current projects in Dr. Martini 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
• 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

For more information regarding Dr. Martini's lab and research interests, please visit: www.MartiniResearch.com