Roberta Claro da Silva

Dr. Roberta Claro da Silva is an Associate Professor in Food Science and the Program Coordinator for the Bachelor's degree in Food Science and Nutrition at North Carolina AT State University. She holds a Ph.D. in Biochemical and Pharmaceutical Technology from the University of São Paulo (USP), with a focus on the synthesis and evaluation of structured lipids as substitutes for human milk fat. Dr. Silva has completed several postdoctoral studies at USP, including research on the development of novel human milk fat substitutes and the crystallization behavior of lipid systems.With extensive experience in food science, Dr. Silva specializes in lipid technology, particularly in lipid modification, crystallization, and the development of oleogels and other fat substitutes. Her innovative work has led to several significant contributions to the field, including advancements in infant nutrition, functional food ingredients, and the application of novel lipid systems in food products.Dr. Silva is recognized for her excellence in research and teaching, having received awards such as the Excellence in Undergraduate Research Mentoring Award and multiple honors from scientific societies, including Gamma Sigma Delta and Kappa Omicron Nu. She is also the recipient of substantial funding from the USDA and other organizations to support her research in food and nutritional sciences.At North Carolina AT State University, Dr. Silva is dedicated to mentoring students and leading research initiatives that explore innovative approaches to food science and nutrition. Her work focuses on bridging the gap between academic research and practical applications in the food industry, ensuring that students are prepared to meet the evolving challenges of the field. (Source: Lattes Curriculum)