INFORM February 2026

AOCS UPDATES | INFORM | 7

INFORM: WHAT IS ONE OF YOUR BIGGEST CHALLENGES IN YOUR ROLE? Claro Da Silva: One of my biggest challenges has been balancing the multiple roles I play: researcher, mentor, coordinator, and educator,

while giving my best to each. Like many in academia, I often wish there were more hours in the day. Over time, I have learned to be more intentional with my time, build a collaborative team, and empower my students to take

ownership of their projects. Learning to focus on what truly aligns with my mission, and to say “no” when needed, has been key to maintaining balance and purpose in my work.

She obtained a doctorate in food chemistry and later dove into lipid science during her postdoctoral work. Nuria spent 8 years in academia working as a faculty member focused on the role of fats and oils in food structure and stability, lipid oxidation and fat mimetics. She has always been fascinated by how lipids behave in complex food systems and how scientists can use that knowledge to improve product quality and nutrition. In 2021, Nuria made the leap into industry, where she currently works. Her role allows her to apply her scientific background to real-world challenges, lead innovation projects, and collaborate across teams to develop new products that meet consumer needs. INFORM: WHAT WAS YOUR MOTIVATION TO JOIN AOCS AND THE EAT DIVISION? Acevedo: I initially joined the AOCS back in 2008 because I was looking for a professional platform to share the findings of

my research projects. But after attending my first Annual Meeting, I realized that AOCS was much more than a conference; it was a community. I was inspired by the mission of the organization and the depth of resources available to members. That experience sparked a long term commitment to staying involved and contributing wherever I could. AOCS has been a cornerstone of my professional journey. During my time in academia, it helped me stay connected with other researchers, collaborate across institutions, and even exchange students for research projects. The EAT Division gave me a platform to share my work and learn from others in the field. It aligns perfectly with my scientific interests. Being part of EAT allows me to stay current with the latest developments, collaborate with peers who share similar passions, and help shape the future of the division. It has also been a great way to build and support a strong professional network.

NURIA ACEVEDO North America Senior Principal Innovation Scientist at Griffith Foods

Joined AOCS: 2008 Current Role at AOCS : JAOCS Associate Editor