On October 3-4, Dr. Silvana Martini will be one of the featured speakers in the conference “Crystallization of Lipids, Nucleation to Application” organized by the Canadian Section of the American Oil Chemists’ Society (AOCS). Martini will talk about a new technology (high intensity ultrasound) to optimize the crystallization of lipids. This technology is being developed in her lab and she will update the scientific community with exciting results.
Martini featured speaker in Toronto
Posted by smartini in Lab News & Discovery on 08 10th, 2009 | no responses
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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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- SMartini: I was there!!! It was great!!!! I had a lot of fun!!!!! Who ...
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- SMartini: Great!!!! Thanks for the post!!!! Sure!!! We will put some p...