Megan Tippetts, a PhD student in the Department of Nutrition and Food Sciences at Utah State University was awarded the prestigious AOCS Honored Student Award last May. She presented her research on the Effect of cooling rate on the stability of oil-in-water emulsions. Congratulations Megan!
Megan Tippetts-100th AOCS Meeting and Expo- Orlando- May 2009
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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