2009 April | Martini Research

Forgetting something? Is fat the answer?...

Posted by smartini in Nutrition on 04 28th, 2009 | No Comments

A recent study by Daniele Piomelli group suggests that fatty foods can trigger long-term memory formation. They suggest that a molecules derived from oleic acid, oleoylethanolamide (OEA), send hunger-curbing messages to the brain to increase feelings of fullness. In elevated levels, OEA can reduce...

Lab travels to Orlando for 100th AOCS me...

Posted by admin in Lab News & Discovery on 04 27th, 2009 | No Comments

Our lab will be attending 100th Annual Meeting and Exposition for the American Oil Chemist’s Society in Orlando, Florida on May 3rd through May 6th. Silvana Martini Ph.D. and Megan Tippets M.Sc. and Ph.D. candidate will presenting technical research papers at the conference. AOCS is a global professional...

Palm Oil and the Risk for Cardiovascular...

Posted by smartini in Nutrition on 04 22nd, 2009 | No Comments

Researchers from the Agricultural Research Service (ARS) showed that palm oil is not a good substitute for trans fats by the food industry. Fifteen adults volunteered to evaluate the effect of different vegetable oils-partially hydrogenated soybean oil, palm oil, canola oil, and soybean oil- on the...

Fortify yourself for exams with free Agg...

Posted by smartini in SENSORY PANEL on 04 20th, 2009 | No Comments

This is the right week to be around the Food Science Department. We have free ice cream for those who dare to participate in a simple and fun sensory evaluation panel! Taste, evaluate, then score big with free coupon redeemable immediately for a free Aggie Ice Cream. Isn’t that easy? Sensory...

Fats continue to challenge the food indu...

Posted by admin in Edible fats and oils, Nutrition, Nutrition labelling on 04 16th, 2009 | No Comments

The food industry has done a remarkable job recently to eliminate or reduce the trans fatty acid content in foods. There is still much work to be done, but at the very least the educated consumer has more choice than in the past.Reformulating foods to eliminate or reduce trans fatty acids is a costly...

Cheese tasting! April 17, 2009...

Posted by smartini in SENSORY PANEL on 04 16th, 2009 | No Comments

Take a break! Eat cheese for FREE and feed your brain. Join the taste panel for 5 minutes Dept. of Nutrition and Food Science Room #209 April 17th 9am to 1pm You will also receive 1 coupon for a delectable FREE Aggie Ice Cream Don’t miss it! Only 5 minutes of your time. Free cheese,...

Low-fat cheese… a ongoing challeng...

Posted by smartini in Edible fats and oils, Nutrition on 04 16th, 2009 | No Comments

A significant amount of research is undertaken to improve the functional properties and sensory attributes of low-fat cheeses. Dairy Management Incorporated, through its unified National Dairy Foods Research Center has organized a panel of expert cheese researchers to develop low-fat cheeses with...

9 ways to sneak in some omegas...

Posted by admin in Edible fats and oils, Nutrition on 04 10th, 2009 | No Comments

This is an interesting excerpt I picked out of The Diabetes DTOUR Diet. (a Rodale Inc. publication). The article does promote the diet, however much the information presented does have merit. Eating Omega-3-rich foods has been linked to lower rates of heart disease. Here’s how to up your intake. Today,...

Masters student wanted !!!...

Posted by smartini in Lab News & Discovery on 04 9th, 2009 | No Comments

We currently have an opening for a Masters student. We are looking for an enthusiastic, motivated individual, with great references, that is willing to work on a ground breaking sensory science related project. The anticipated start date is Summer/Fall 2009. If you are interested , please...

Food science for healthy living !!!...

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

Our research laboratory specializes in the physical and chemical properties of edible fats and oils. By building scientific knowledge of edible fats and oils we can develop new food materials and processes that will lead to food products with superior nutritional and physiochemical properties. Our...

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about us

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

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