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.
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. Over the years Dr. Martini published 66 papers in peer-reviewed journals, participated in more than 100 conferences, published 7 book chapters, and 1 book. Dr. Martini serves as Senior Associate Editor for the Journal of the American Oil Chemists’ Society.