Posted by admin in Edible fats and oils, Lab News & Discovery, Misc, Nutrition, Nutrition labelling, SENSORY PANEL, Sensory Science on 04 9th, 2009 | No Comments
Cheese Science on Utah Education Network...
The Utah Education Network (UEN) answers many on the common questions people have about cheese and the cheese industry. Many of the video presentations are presented by people you know at Utah State University. Look for your favorite Prof. including: Dr. Jeff Broadbent Dr. Jong-Su Eun Dr. Silvana Martini Dr. Donald J. McMahon Dr. Brian Nummer Dr. Marie Walsh Dr. Robert Ward Dr. Allen Young Click on the following link to access UEN’s series on cheese science: http://www.uen.org/tv/cheese/scientist.php
Dr. Alejandro Marangoni presents at the ...
I am most pleased to announce that Dr. Alejandro Marangoni will be visiting Utah State University on March 18th, 2010. Dr. Marangoni will be giving a presentation titled, “Structuring liquid oils using non-conventional strategies: organogels, crystal hydrates and polymers.” Marangoni’s research has demonstrated the relationship between food microstructure and physiological response in humans. It facinating and important work. I hope you will join us for a luncheon event organized by the Center for Advanced Nutrition. Please RSVP. The luncheon...
Posted by in Misc on 02 9th, 2010 | No Comments
Harry Startup Jr. Scholarship...
The AACT Rocky Mountain Section is proud to announce its New Scholarship Program: The Harry W. Startup Jr. Scholarship! If you are a student interested in confections don’t miss this opportunity to work with thelocal candy industry!!!! The deadline for the application is April 6, 2010 for the FY 2010/2011. The requirements to apply for this scholarship are: (1) to be enrolled in an IFT accredited university in the state of Utah, (2) to have a minimum GPA of 3.0, and (3) have a strong interest in confectionery science Don’t miss this opportunity. Please download this...
Posted by in Lab News & Discovery on 02 9th, 2010 | No Comments
IFT Bonneville Student Research Poster C...
IFT-Bonneville Section Student Research Poster Competition April 6, 2010 Southtowne Expo Center Call for Abstracts Due date: March 22, 2010, 5 pm Download Application Form
Posted by in Lab News & Discovery on 02 9th, 2010 | No Comments
2010 Utah Food & Candy Expo...
Last year’s Food and Candy Exposition sponsored by the Institute of Food Technologists Bonneville Section and the American Association of Candy Technologists Rocky Mountain Section was a huge success with record attendance. The next Expo. in Sandy, Utah on April 6th 2010 is the best opportunity for anyone in the food and candy business to find all the information, ingredient suppliers, and experts in one place. Seminars will be held during the day. The Expo. runs 5:30pm – 8:30pm. More information about speakers and topics will be be available soon so please check back. LOCATION: ...
Posted by in Misc on 01 13th, 2010 | No Comments
Food Science Position- Extension and Res...
For more information about this position please visit: https://jobs.usu.edu/applicants/jsp/shared/frameset/Frameset.jsp?time=1263403291180. A brief description is provided below: This position is tenure track (70% Extension, 25% research, and 5% service) within the Department of Nutrition, Dietetics and Food Sciences. Duties include, but are not limited to: 1. Development of Extension programming to assist small businesses and entrepreneurs with production and processing of quality foods. The specific areas of extension programming will be dependent on the changing needs...
Posted by smartini in Lab News & Discovery on 12 20th, 2009 | No Comments
Happy Holidays from Martini Research at ...
Another year has gone by quickly. We are proud of our accomplishments and are pleased with our success in 2009. Some of the lab’s accomplishments include the AOCS Honored Student Award awarded to Megan Tippetts, a MS student and current PhD student in our lab. Another of our MS students, Jenifer Thurgood, graduated in May 2009 and is currently working for Lofthouse Foods in Ogden, UT. The dedication of our people was recognized by the Department of Nutrition, Dietetics, and Food Sciences and the College of Agriculture with an award to Dr. Silvana...
Posted by in Lab News & Discovery on 11 30th, 2009 | No Comments
Utah Public Radio interviews Dr. Silvana...
This morning on Utah Public Radio (UPR), Silvana Martini discussed chocolate and cheese and the influence of lipid micro-structure on sensory attributes of these products. The UPR program Access Utah is sponsored by the Utah State University Center for Advanced Nutrition. For more information about UPR please visit: www.upr.org
Huge success for USU’s CAN at Supp...
Booth traffic at this years Supply Side West held in Las Vegas on Nov 12 and 13 was high with dozens of interested companies stopping for more information about Utah State University’s Center for Advanced Nutrition (CAN). It was the first time for CAN to exhibit at the event but notwithstanding we had incredible results and looking forward to converting this to new business for the Center. There is no doubt that the nutritional supplements, energy bar, and meal replacement is alive and well. The isles were packed with prospects for two solid days and all vendors...
Posted by in Lab News & Discovery, Misc, SENSORY PANEL, Sensory Science, Submit a question on 11 10th, 2009 | No Comments
Center for Advanced Nutrition exhibits a...
The Center for Advanced Nutrition (CAN), led by a team of internationally-recognized scientists with an impressive history of experience and expertise, fosters interaction and conducts research with private commerce and academic institutions at state, national, and international levels. CAN offers laboratory and clinical nutrition services. Please click here CENTER for ADVANCED NUTRITION SERVICES for more information. Representative for CAN will be available at this year’s Supply Side West in Las Vegas, Nevada on November 12 and 13. They will be pleased to discuss...Our research focuses on developing new strategies for improving human nutrition by eliminating trans fats and lowering saturated fats in processed foods. Our expertise in crystallization and microstructure of fats including processing methods contributes to an important body of knowledge in food science that will help our society address the challenging issues of cardiovascular disease and diabetes that impacting families, their quality of life, our economically stressed medical care systems, and society. Food scientists in academia and industry around the world are working diligently to improve food quality and nutritional content. We are pleased to be a part of an effort to reverse the negative health trend caused by poor diet and sedentary life style. Please feel free to ask questions or add suggestions to this website in the BLOG section. We will attempt to respond to everyone. Thank you for visiting martiniResearch.com Silvana Martini Ph.D. Assistant Professor Utah State Universty
- stevebernet: I am told that olive oil and canola oil are amoung the healt...
- SMartini: I was there!!! It was great!!!! I had a lot of fun!!!!! Who ...
- stevebernet: Does liquid vegetable oils such as soybean oil, canola oil, ...
- stevebernet: Novel emulsions like this one being pursued by McClements ar...
- SMartini: Great!!!! Thanks for the post!!!! Sure!!! We will put some p...
- Ranjeeta: Good job! Pl. Put some photos or some crystals pics ..... !!...
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