INFORM February 2026

6 INFORM FEBRUARY 2026 , VOL. 37, NO. 2

EDIBLE APPLICATIONS TECHNOLOGY DIVISION MEMBER SPOTLIGHTS

lipid science while building diverse and inclusive pipelines of food scientists. INFORM: WHAT WAS YOUR MOTIVATION TO JOIN AOCS AND THE EAT DIVISION? Claro Da Silva: My main motivation for joining AOCS was the desire to connect with a community that truly understands and celebrates lipid science from academia and research to industry and beyond. AOCS has played such a big role in shaping my career. Through the Society, I have been able to connect with an incredible network of scientists, students, and industry professionals who share the same curiosity and enthusiasm for lipid science. Those connections have often turned into meaningful collaborations, from co authoring papers and sharing methods to developing new research projects together. The EAT Division aligns perfectly with my research interests in lipid modification, oleogel technology, and chocolate science. Its interdisciplinary focus connects chemistry, food engineering, and health, fields that are central to my work on developing healthier and more sustainable lipid systems.

Her academic background includes a doctorate in technological and biochemical pharmacy from São Paulo University, in Brazil, with a concentration in food science. Over the past 15 years, her work has focused on lipid structuring for healthier food systems, particularly the design of oleogels and bigels as sustainable fat alternatives. She currently leads the Lipid Modification Laboratory and co-leads projects funded by USDA and NSF, including the Global Center for Food Innovation and Diversification (FoodID), in collaboration with the University of Nebraska– Lincoln and VTT Technical Research Centre of Finland. These projects aim to advance

ROBERTA CLARO DA SILVA Associate Professor and Program Coordinator of the Food and Nutritional Sciences at North Carolina A&T State University

Joined AOCS: 2012 Current Role at AOCS : Technical Program Contributor