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Silvana Martini

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Agricultural Experiment Station

Physicochemical Characterization of Lipids - Sensory Properties of Foods

Professor

Educational Background

PhD, Chemistry, (Food Science), University of La Plata, 2003
Crystallization of Waxes in Sunflower Oil
BS, Biochemistry, (Chemistry), University of La Plata, 1997

Licensures & Certifications

Resident Course in Confectionery Technology, University of Wisconsin-Madison, 2015
Certificate Program in Applied Sensory Science and Consumer Testing, UC-Davis, 2006


Biography

Dr. Martini graduated from the University of La Plata in Buenos Aires, Argentina with a BS in Biochemistry and a PhD in Chemistry with focus in Food Science. She did a post-doc in the Department of Food Science at the University of Guelph, Ontario, Canada and joined USU in 2005 as an Assistant Professor in the Department of Nutrition, Dietetics, and Food Sciences.

Teaching Interests

Sensory Evaluation of Foods, Crystallization of Foods

Research Interests

Physicochemical and sensory characterization of foods.


Contact Information

Go toOffice Location: NFS 327
DialPhone: 435-797-8136
SendEmail: silvana.martini@usu.edu

Awards

Faculty Researcher of the Year, 2016

College of Agriculture and Applied Sciences, Utah State University

Faculty Researcher of the Year, 2016

Department of Nutrition, Dietetics, and Food Sciences, Utah State University

Young Scientist Award - Agricutural and Food Chemistry Division, 2014

American Chemical Society

William C. Winder and Rebecca Steward Winder Professorship Award, 2012

Department of Nutrition, Dietetics, and Food Sciences, Utah State University

Undergraduate Research Mentor of the Year, 2011

College of Agriculture, Utah State University

Undergraduate Research Mentor of the Year, 2011

Department of Nutrition, Dietetics, and Food Sciences, Utah State University

Faculty Researcher of the Year, 2009

College of Agriculture, Utah State University

Faculty Researcher of the Year, 2009

Department of Nutrition, Dietetics, and Food Sciences, Utah State University

Best Poster Presentation Award, 2005

Latin American Section Conference of the AOCS

AOCS Honored Student Award, American Oil Chemists' Society, 2003

Dr. Pedro N. Arata 2003, Argentinean Chemical Society, 2003


Publications - Books & Book Chapters

    Books

  • Martini, S., (2013). Sonocrystallization of Fats. Springer *
  • Book Chapters

  • Martini, S., (2015). Application of DSC, pulsed NMR and other analytical techniques to study the crystallization kinetics of lipid models, oils, fats and their blends in the field of food technology: Differential Scanning Calorimetry: Applications in Fats and Oil Technology. *
  • Gunstone, F., Martini, S., (2010). Bulk oils and shortenings, spreads, and frying oils: Chemical Deterioration and Physical Instability of Food and Beverages. Woodhead Publishing *
  • Martini, S., (2010). Flavor of Canola Oil: A review: Handbook of Fruits and Vegetables Flavors. Wiley-Interscience *
  • Martini, S., (2008). How to land the academic job. Career Preparation: How to Get and Keep a Job in Food Science
  • Martini, S., Marangoni, A.G, (2007). Microstructure of Dairy Fat Products. Structure of Dairy Products/Blackwell Publishing *
  • Martini, S., Awad, T., Marangoni, A.G, (2006). Structure and properties of fat crystals networks. Modifying Lipids for Use in Foods *
  • Martini, S., Herrera, M.L, (2000). Crystallization Behavior of Milk Fat Model Systems: Kinetics and Polymorphism. Research Advances in Oil Chemistry, Global Research Network, Killipalam, India. *

* Has not been peer reviewed

Publications - Fact Sheets

    * Has not been peer reviewed

    Publications - Curriculum

      * Has not been peer reviewed

      Publications - Journal Articles

        Academic Journal

      • Chail, A., Legako, J., Pitcher, L.R, Ward, R.E, Martini, S., MacAdam, J.W, (2017). Consumer sensory evaluation and chemical composition of beef gluteus medius and tricep brachii steaks from cattle finished on forage or concenrate diets. Journal of Animal Science, 95, 1553–1564.
      • Kadamne, J., Ifeduba, E., Akoh, C., Martini, S., (2017). Sonocrystallization of Interesterified Fats with 20 and 30% C16:0 at sn‑2 Position.. Journal of the American Oil Chemists' Society, doi: 10.1007/s11746-016-2914-6
      • Brothersen, C., McMahon, D.J, Legako, J., Martini, S., (2016). Comparison of milk oxidation by exposure to LED and fluorescent light.. Journal of Dairy Science, 99, 2537-2544. doi: 10.3168/jds.2015-9849
      • Maruyama, J., Wagh, A., Gioielli, L., Claro da Silva, R., Martini, S., (2016). Effects of High Intensity Ultrasound and Emulsifiers on Crystallization Behavior of Coconut Oil and Palm Olein. Food Research International, 86, 54-63. doi: 10.1016/j.foodres.2016.05.009
      • Ifeduba, E.A, Martini, S., Akoh, C.C, (2016). Enzymatic interesterification of high oleic sunflower oil and tripalmitin or tristearin. Journal of the American Oil Chemists’ Society , 93, 61-67. doi: 10.1007/s11746-015-2756-7
      • Wagh, A., Birkin, P., Martini, S., (2016). High Intensity Ultrasound to Improve Physical and Functional Properties of Lipids. Annual Reviews on Food Science and Technology *
      • Chail, A., Legako, J., Pitcher, L.R, Griggs, T.C, Ward, R.E, Martini, S., MacAdam, J.W, (2016). Legume finishing improves beef fatty acid composition and consumer preference compared with other finishing diets. . Journal of Animal Science, 94, 2184-2197. doi: 10.2527/jas.2015-0241
      • Jana, S., Martini, S., (2016). Phase Behavior of Binary Blends of Four Different Waxes. Journal of the American Oil Chemists’Society , 93, 543-554. doi: 10.1007/s11746-016-2789-6
      • Jana, S., Martini, S., (2016). Physical Characterization of Crystalline Networks Formed by Binary Blends of Waxes in Soybean Oil. Food Research International, doi: 10.1016/j.foodres.2016.08.003
      • Ye, Y., Martini, S., (2015). Application of high intensity ultrasound to palm oil in a continuous system.. Journal of Agricultural and Food Chemistry, 63, 319−327 .
      • Herrera, M., Rodriguez-Batiller, M., Rincon-Cardona, J., Agudelo-Laverde, M., Martini, S., Candal, R., (2015). Effect of cooling rate and temperature cycles on polymorphic behavior of sunflower oil stearins for applications as trans-fat alternatives in foods. Food and Bioprocess Technologies , 8, 1779-1790. doi: 10.1007/s11947-015-1535-7
      • Rincon-Cardona, J., Agudelo-Laverde, M., Herrera, M., Martini, S., (2015). Effect of high intensity ultrasound on physical properties of soft stearins of high stearic high oleic sunflower oil. Journal of the American Oil Chemists’ Society , 92, 473-482 . doi: 10.1007/s11746-015-2620-9
      • Martini, S., Tan, C.Y, Jana, S., (2015). Physical Characterization of Wax/Oil Crystalline Networks. Journal of Food Science , 80, C989-C997. doi: 10.1111/1750-3841.12853
      • Lee, J., Ye, Y., Martini, S., (2015). Physicochemical and oxidative changes in sonicated interesterified soybean oil. Journal of the American Oil Chemists' Society, 92, 305-308.
      • Oberg, E.N, Oberg, C.J, Motawee, M.M, Martini, S., McMahon, D.J, (2015). Increasing stringiness of low-fat mozzarella string cheese using polysaccharides. Journal of Dairy Science, 98, 4243–4254. doi: doi.org/10.3168/jds.2014-8733
      • Jana, S., Martini, S., (2014). Effect of High Intensity Ultrasound and Cooling Rate on the Crystallization Behavior of Beeswax in Edible Oils. Journal of Agricultural and Food Chemistry, 62, 10192-10202. doi: DOI: 10.1021/jf503393h
      • Zhong, H., Allen, K., Martini, S., (2014). Effect of lipid physical characteristics on the quality of baked products. Food Research International, 55, 239-246. doi: doi: 10.1016/j.foodres.2013.11.010
      • Rincon-Cardona, J., Agudelo-Laverde, M., Martini, S., Candal, R., Herrera, M., (2014). In situ synchrotron radiation X-ray scattering study on the effect of a stearic sucrose ester on polymorphic behavior of a new sunflower oil variety. Food Research International, 64, 9-17. doi: DOI: 10.1016/j.foodres.2014.05.076
      • Baumler, E., Carelli, A., Martini, S., (2014). Preparation and physical properties of calcium pectinate films modified with sunflower wax. European Journal of Lipid Science and Technology, 116, 1534-1545. doi: DOI: 10.1002/ejlt.201400117
      • Ye, Y., Tan, C.Y, Kim, D., Martini, S., (2014). Application of power ultrasound to a zero-trans shortening during temperature cycling under different cooling rates. Journal of the American Oil Chemists' Society, 91, 1155-1169. doi: DOI: 10.1007/s11746-014-2458-6
      • Suzuki, A., Zhong, H., Lee, J., Martini, S., (2014). Effect of lipid content on saltiness perception: A psychophysical study. Journal of Sensory Studies, 29, 404-412. doi: DOI: 10.1016/j.foodres.2013.11.
      • Maughan, B., Tansawat, R., Maughan, C., Provenza, F.D, Ward, R.E, Martini, S., Cornforth, D.P, Villalba, J., (2014). Importance of grass-legume choices on cattle grazing behavior, performance and meat characteristics. Journal of Animal Science, 92, 2309-2324. doi: DOI:10.2527/jas.2013-7297
      • Martini, S., Rincon-Cardona, J., Ye, Y., Tan, C., Candal, R., Herrera, M.L, (2013). Crystallization behavior of high stearic high oleic sunflower stearins. Journal of American Oil Chemists' Society, 90, 1773-1786. doi: doi: 10.1007/s11746-013-2329-6
      • Tippetts, M., Shen, F.K, Martini, S., (2013). Oil globule microstructure of protein/polysaccharide or protein/proteinbilayer emulsions at various pH. FOOD HYDROCOLLOIDS, 30:2, 559-566.
      • Baumler, E., Carelli, A., Martini, S., (2013). Physical properties of pectin aqueous solutions containing sunflower wax. Journal of the American Oil Chemists' Society, 90, 791–802 . doi: doi: 10.1007/s11746-013-2235-y
      • Tanswat, R., Maughan, C., Ward, R.E, Martini, S., Cornforth, D.P, (2013). Chemical Characterization of Pasture- and Grain-fed Beef Related to Meat Quality and Flavor Attributes. International Journal of Food Science and Technology, 48, 484-495. doi: doi:10.1111/j.1365-2621.2012.03209.x
      • Wagh, A., Walsh, M.K, Martini, S., (2013). Effect of Lactose Monolaurate and High Intensity Ultrasound on Crystallization Behavior of Anhydrous Milk Fat. Journal of the American Oil Chemists' Society, 90, 977-987. doi: doi: 10.1007%2Fs11746-013-2244-x
      • Rincon Cardona, J.A, Martini, S., Candal, R.J, Herrera, M.L, (2013). Polymorphic behavior during Isothermal Crystallization of High Stearic High Oleic Sunflower Stearins. Food Research International, 51, 86-97 . doi: doi: 10.1016/j.foodres.2012.11.023
      • Martini, S., Tejeda-Pichardo, R., Ye, Y., Padilla, S.G, Shen, F.K, Doyle, T., (2012). Bubble and Crystal Formation in Lipid Systems during High Intensity Insonation. Journal of the American Oil Chemists' Society, 89, 1921-1928. doi: doi:10.1007/s11746-012-2085-z
      • Maughan, C., Tansawat, R., Cornforth, D.P, Ward, R.E, Martini, S., (2012). Development of a beef flavor lexicon and its application to compare the flavor profile and consumer acceptance of rib steaks from grass- or grain-fed cattle.. Meat Science, 90, 116-121. doi: doi:10.1016/j.meatsci.2011.06.006
      • Tippetts, M., Martini, S., Brothersen, C., McMahon, D.J, (2012). Fortification of Cheese with Vitamin D3 using Dairy Protein Emulsions as Delivery Systems. Journal of Dairy Science, 95, 4768-4774. doi: doi:10.3168/jds.2011-5134
      • Maughan, C., Martini, S., (2012). Identification and Quantification of Flavor Attributes present in Chicken, Lamb, Pork, Beef, and Turkey. Journal of Food Science, 77, S115-S121. doi: doi:10.111/j.1750-3841-2011.02574.x
      • Tippetts, M., Martini, S., (2012). Influence of i–Carrageenan, Pectin, and Gelatin on the Physicochemical Properties and Stability of Milk Protein-Stabilized Emulsions. Journal of Food Science, 77, C253-C260. doi: doi:10.111/j.1750-3841.2011.02576.x
      • Martini, S., Walsh, M.K, (2012). Sensory Characteristics and Functionailty of Sonicated Whey. Food Research International, 49, 694-701. doi: doi:10.1016/j.foodres.2012.09.018
      • Kerr, R., Tombokan, X., Ghosh, S., Martini, S., (2011). Crystallization Behavior of Anhydrous Milk Fat-Sunflower Oil Wax Blends. Journal of Agricultural and Food Chemistry, 59, 2689-2695. doi: doi:10.1021/jf1046046
      • Ye, Y., Wagh, A., Martini, S., (2011). Using High Intensity Ultrasound as a Tool to Change the Functional Properties of Interesterified Soybean Oil. Journal of Agricultural and Food Chemistry, 59, 10712-10722. doi: doi:10.1021/jf202495b
      • Suzuki, A.H, Lee, J., Padilla, S.G, Martini, S., (2010). Altering Functional Properties of Fats Using Power Ultrasound. Journal of Food Science, 75, E208-E214.
      • Thurgood, J.E, Martini, S., (2010). Effects of three emulsion compositions on taste thresholds and intensity ratings of five taste compounds. JOURNAL OF SENSORY STUDIES, 25:6, 861-875.
      • Garg, N., Martini, S., Britt, D.W, Walsh, M.K, (2010). Emulsifying properties of lactose-amines in oil-in-water emulsions. FOOD RESEARCH INTERNATIONAL, 43:4, 1111-1115.
      • Tippetts, M., Martini, S., (2010). Monitoring flavor characteristics of docosahexaenoic acid fortified emulsions as a function of processing conditions using sensory evaluation. Food Chemistry, 122, 737-743.
      • Martini, S., Potter, R., Walsh, M.K, (2010). Optimizing the use of power ultrasound to decrease turbidity in wheyprotein suspensions. Food Research International, 43:10, 2444-2451.
      • Tippetts, M., Martini, S., (2009). Effect of Cooling Rate on the Thermal Behaviour and Physicochemical Stability of Oil-In-Water Emulsions.. Food Research International, 42, 847-855.
      • Tippetts, M., Martini, S., (2009). Effect of oil content and processing conditions on the thermal behavior and physicochemical stability of oil-in-water emulsions. International Journal of Food Science and Technology, 44, 206-215.
      • Thurgood, J., Ward, R.E, Martini, S., Brotherson, C., McMahon, D.J, (2009). Fortification of cheddar cheese with EPA/DHA. Journal of Dairy Science, In Press
      • Martini, S., Thurgood, C., Brothersen, C., Ward, R., McMahon, D.J, (2009). Fortification of reduced-fat Cheddar cheese with n-3 fatty acids:Effect on off-flavor generation. Journal of Dairy Science, 92, 1876-1884.
      • Nelson, K.A, Martini, S., (2009). Increasing omega fatty acid content in cow’s milk through dietmanipulation: Effect on milk flavor. Journal of Dairy Science, 92:4, 1378-1386.
      • Thompson, R.L, Broadbent, J.R, Carpenter, C.E, Martini, S., (2008). Control of Listeria monocytogenes in ready-to-eat meats containing sodium levulinate, sodium lactate, or a combination of sodium lactate and sodium diacetate. J. Food Sci., 73, M239-244.
      • Martini, S., Suzuki, A.H, Hartel, R., (2008). Effect of high intensity ultrasound on crystallization behavior of anhydrous milk fat. Journal of the American Oil Chemists' Society, 85, 621-628.
      • Martini, S., Carelli, A., Lee, J., (2008). Effect of the Addition of Waxes on the Crystallization Behavior of Anhydrous Milk Fat. Journal of the American Oil Chemists' Society, 85, 1097-1104.
      • Martini, S., Tippetts, M., (2008). Effect of processing conditions on the crystallization and destabilization kinetics of oil-in-water emulsions. Journal of the American Oil Chemists' Society, 85, 119-128.
      • Martini, S., Herrera, M.L, (2008). Physical properties of low-trans shortenings as affected by emulsifiers and storage conditions. European Journal of Lipid Science and Technology, 110, 172-182.
      • Thurgood, J., Ward, R.E, Martini, S., (2007). Oxidation kinetics of soybean oil/anhydrous milk fat blends: a differential scanning calorimetry study. Food Research International, 40, 1030-1037.
      • Marangoni, A.G, Aurand, T., Martini, S., Ollivon, M., (2006). A Probabilistic Approach to Model the Nonisothermal Nucleation of Triacylglycerol melts. Crystal Growth and Design, 6, 1199-1205.
      • Cerdeira, M., Martini, S., Candal, R., Herrera, M., (2006). Polymorphism and growth behavior of low-trans fat blends formulated withand without emulsifiers. JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 83:6, 489-496.
      • Martini, S., Kim, D., Ollivon, M., Marangoni, A.G, (2006). The water vapor permeability of polycrystalline fat barrier films. Journal of Agriculture and Food Chemistry, 54, 1880-1886.
      • Martini, S., Kim, D., Ollivon, M., Marangoni, A.G, (2006). Structural factors responsible for the permeability of water vapor through fat barrier films. Food Research International, 39, 550-558.
      • Martini, S., Bertoli, C., Herrera, M.L, Marangoni, A., (2005). Attenuation of Ultrasonic Waves: Influence of Microstructure and Solid Fat Content. Journal of the American Oil Chemists' Society, 82, 319-328.
      • Martini, S., Bertoli, C., Herrera, M.L, Marangoni, A.G, (2005). In-situ monitoring of Solid Fat Content by Means of p-NMR and Ultrasonics. Journal of the American Oil Chemists' Society, 82, 305-312.
      • Cerdeira, M., Martini, S., Herrera, M.L, (2005). Microencapsulating Properties of Trehalose and of its Blends with Sucrose and Fructose. Journal of Food Science, 70, 401-408.
      • Martini, S., Herrera, M.L, Marangoni, A.G, (2005). New Technologies to Determine Solid Fat Content on-line. Journal of the American Oil Chemists' Society, 82, 313-317.
      • Cerdeira, M., Pastore, V., Vera, L., Martini, S., Candal, R., Herrera, M.L, (2005). Nucleation behavior of blended high-melting fractions of milk fat as affected by emulsifiers. Eur. J. Lipid Sci. Technol., 107, 877-885.
      • Martini, S., An, M.C, (2005). Storage of Sunflower-seeds: Variation on the Wax Content of the Oil. Eur. J. Lip. Sci. and Techn, 107, 74-79.
      • Martini, S., Cerdeira, M., Herrera, M.L, (2004). Effect of Sucrose Esters on the Crystallization Behavior of Bulk Oil Systems. Journal of the American Oil Chemists' Society, 81, 209-211.
      • Martini, S., An, M.C, (2003). Crystallization of Sunflower Oil Waxes. Journal of the American Oil Chemists' Society, 80, 525-532.
      • Cerdeira, M., Martini, S., Hartel, R.W, Herrera, M.L, (2003). Effect of Sucrose Ester Addition on Nucleation and Growth Behavior of Milk Fat-Sunflower Oil Blends. J. Agric. and Food Chem., 51, 6550-6557.
      • Cerdeira, M., Puppo, M.C, Martini, S., Herrera, M.L, (2003). Effects of Salts on Crystallization Kinetics and Rheological Behavior of Concentrated a, a- Trehalose Solutions. Journal of Food Science, 68, 2644-2650.
      • Martini, S., Herrera, M.L, Hartel, R.W, (2002). Effect of Cooling Rate on Crystallization Behavior of Milk Fat Fraction/Sunflower Oil Blends. Journal of the American Oil Chemists' Society, 79, 1055-1062.
      • Martini, S., Herrera, M.L, Hartel, R.W, (2002). Effect of Processing Conditions on Microstructure of Milk Fat Fraction/Sunflower Oil Blends. Journal of the American Oil Chemists' Society, 79, 1063-1068.
      • Martini, S., Puppo, M.C, Hartel, R.W, Herrera, M.L, (2002). Effect of Sucrose Esters and Sunflower Oil Addition on Microstructure of a High-Melting Milk Fat Fractions. Journal of Food Science, 67, 3412-3418.
      • Puppo, M.C, Martini, S., Hartel, R.W, Herrera, M.L, (2002). Effect of Sucrose Esters on Isothermal Crystallization and Rheological Behaviors of Blends of High-Melting Milk Fat Fraction and Sunflower Oil. Journal of Food Science, 67, 3419-3426.
      • Martini, S., Herrera, M.L, (2002). Practical Considerations in Nucleation Studies. Journal of the American Oil Chemists' Society, 79, 411-412.
      • Martini, S., Herrera, M.L, (2002). X-Ray Diffraction and Crystal Size. Journal of the American Oil Chemists' Society, 79, 315-316.
      • Martini, S., Herrera, M.L, Hartel, R.W, (2001). Effect of Cooling Rate on Nucleation Behavior of Milk Fat-Sunflower Oil Blends. J. Agric. Food Chem., 49, 3223-3229.
      • Martini, S., An, M.C, (2000). Determination of Wax Concentration in Sunflower-seed Oil. Journal of the American Oil Chemists' Society, 77, 1087-1092.
      • Professional Journal

      • Nam, S., A.W, Martini, S., Walsh, M.K, (2016). Sensory characterization of a high protein beverage. International Journal of Dairy Technology
      • Ganesan, B., Martini, S., Solario, J., Walsh, M.K, (2015). Determining the effects of high intensity ultrasound on the reduction of microbes in milk and orange juice using response surface methodology. International J. Food Science, doi: http://dx.doi.org/10.1155/2015/350719

      * Has not been peer reviewed

      Publications - Literary Journal

        * Has not been peer reviewed

        Publications - MultiMedia

          * Has not been peer reviewed

          Publications - Technical Reports

            * Has not been peer reviewed

            Publications - Translations & Transcripts

              Publications - Other

                Magazine/Trade Publication

              • Martini, S., (2015). Using high intensity ultrasound to change the physical properties of lipids: Inform. Inform - AOCS *
              • Martini, S., (2011). Beyond texture and mouthfeel: How lipids influence taste perception. Inform *
              • Martini, S., Herrera, M.L, (2008). Effect of emulsifiers on shortenings. Lipid Technology
              • Martini, S., (2007). Ultrasonic Spectroscopy in Lipid Food Systems. Food Technology *
              • Martini, S., Piatko, M., Bernet, S., Marangoni, A., (2005). Ultrasonic Technology Applied to Edible Fats and Emulsions. Inform *
              • Other

              • Martini, S., (2009). Modifying Flavor in Food. Trends in Food Science and Technology *
              • Martini, S., (2006). Fat Crystal Networks. Inform *
              • Martini, S., (2005). Rapeseed and Canola Oil: Production, Processing and Uses. Trends in Food Science and Technology *

              * Has not been peer reviewed

              Scheduled Teaching

              NDFS 5100, 6100 - Sensory Evaluation of Food, Spring 2017

              NDFS 1010 - Chocolate: Science, History, and Society, Fall 2016

              NDFS 5100, 6100 - Sensory Evaluation of Food, Spring 2016

              NDFS 1010 - Chocolate: Science, History, and Society, Fall 2015

              NDFS 5100,6100 - Sensory Evaluation of Food, Spring 2015

              NDFS 6730 - Understanding Crystallization in Food Systems, Spring 2015

              NDFS 1000 - Food Science from Farm to Fork, Fall 2014

              NDFS 1000 - Food Science from Farm to Fork, Fall 2014

              NDFS 5100,6100 - Sensory Evaluation of Food, Spring 2014

              NDFS 1000 - Food Science from Farm to Fork, Fall 2013

              NDFS 1000 - Food Science from Farm to Fork, Fall 2013

              NDFS 5100,6100 - Sensory Evaluation of Food, Spring 2013

              NDFS 6730 - Understanding Crystallization in Food Systems, Spring 2013

              NDFS 1000 - Food Science from Farm to Fork, Fall 2012

              NDFS 1000 - Food Science from Farm to Fork, Fall 2012

              NDFS 5100,6100 - Sensory Evaluation of Food, Spring 2012

              NDFS 1000 - Food Science from Farm to Fork, Fall 2011

              NDFS 1000 - Food Science from Farm to Fork, Fall 2011

              NDFS 6730 - Food Crystallization, Spring 2011

              NDFS 5100 - Sensory Evaluation of Foods, Spring 2011

              NFS 1000 - Food Science from Farm to Fork, Fall 2010

              NFS 1000 - Food Science from Farm to Fork, Fall 2010

              NFS 1000 - Food Science from Farm to Fork, Fall 2010

              NFS 1000 - Food Science from Farm to Fork, Fall 2010


              Graduate Students Mentored

              Jeta Kadamne, Nutrition, Dietetics and Food Sciences
              Jiwon Lee, Nutrition, Dietetics and Food Sciences
              Sarbojeet Jana, Nutrition, Dietetics and Food Sciences 2016
              Yubin Ye, Nutrition, Dietetics and Food Sciences 2014
              Haoyuan Zhong, Nutrition, Dietetics and Food Sciences 2012
              Curtis Maughan, Nutrition, Dietetics and Food Sciences 2011
              Megan Tippetts, Nutrition, Dietetics and Food Sciences 2011
              Jennifer Thurgood, Nutrition, Dietetics and Food Sciences 2009
              Megan Tippetts, Nutrition, Dietetics and Food Sciences 2008