Silvana Martini, recently appointed as the Director of the Graduate Program for the department of Nutrition, Dietetics, and Food Science, has been at Utah State University since 2005. She has published 29 peer-reviewed papers in leading scientific journals since 2013 and has participated as author and co-author in more than 40 local, regional, and international scientific conferences. She is also the Senior Associate Editor for the Journal of American Oil Chemists’ Society, which is the leading peer-reviewed journal focusing on lipids, and was recently recognized by the American Chemical Society (Agricultural and Food Chemistry Division) with the prestigious Young Scientist Award. Her research is related to the physiochemical and sensorial characterization of food materials. She studies how the quality of food materials is affected by their nano-, micro-, and macroscopic characteristics.