Roberta Silva
Principal Investigator
North Carolina A&T State University
I'm working on
8 months ago
Structuring fats for healthier foods using oleogelation
About
I have extensive experience in lipid modification and fat crystallization. Over the past 9 years, my research has focused on understanding the oleogelation process and its applications in developing healthier, more stable food products through structured lipid systems.
Roberta Silva
Principal Investigator
North Carolina A&T State UniversityWork experience
Top industry applications
Open to opportunities in
Food Science
Last updated Feb 2026
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