Congratulations to Haoyuan (Vera) Zhong on successfully defensing her MS thesis. Her research is entitled “EFFECT OF LIPID SOURCE ON THE PHYSICAL AND SENSORY QUALITY OF BAKED PRODUCTS”. Great job!
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
- Ranjeeta: Wow, Loved the video....so proud to be one of your students ...
- 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...