Roberta Claro Da Silva

Assistant Professor

North Carolina Agricultural and Technical State University
College of Ag & Environ Sciences

Family and Consumer Sciences

Benbow Hall 205B
OtherZootechnist / State University of Sao Paulo
M.S.Science and Technology of Foods / Higher Education School of Agriculture of Universidade de Sao Paulo
Ph.D.Food Technology / Universidade De Sao Paulo


My current research agenda included lipid science and technology, sensory evaluation and physical properties of foods. In particular, my research is focusing on the development alternatives to replace saturated and trans fats to improve the health of food products. I have substantial research experience in the lipid modification field. I spent considerable research time on understanding chemical aspects of human milk fat, and lipid alternatives as ingredients of substitutes for human milk fat. I worked as a researcher on Lipid Laboratory of Pharmaceutical Sciences College at Sao Paulo University for 12 years to pursuing different approaches o

Research Interests

Lipid Modification, Lipid Science, Physicochemical properties of fats

External URL


Recent Publications

  • Marcelo Matsudo , Roberta Silva (2020). (Isolation and evaluation of microalgae from mangrove area in south coast of Sao Paulo (Brazil) for lipid production). In Dr.M.Prakash , (06) 09, pp. No. 202006178 ). International Journal of Current Microbiology and Applied Sciences .
  • Raphael Ayvivi, Salam Ibrahim, Roberta Silva (2020). (Lactic Acid Bacteria: Food Safety and Human Health Applications). In MDPI, 1, pp. 202–232 ). Dairy.
  • Heather Colleran, Tiffany Fuller, Roberta Silva (2019). (Assessment of Nutrition Knowledge of Students Enrolled in Human Performance and Leisure Studies Courses at Historically Black Colleges University). (4) 2019, pp. 5 ). Advances in Nutrition and Food Science.
  • Natalia Dagostinho, Luiz Gioielli, Jessica Maruyama, Ylana Silva (2017). (Crystallisation of monoacylglycerols and triacylglycerols at different proportions: Kinetics and structure). 20, pp. S385-S398 ). INTERNATIONAL JOURNAL OF FOOD PROPERTIES.
  • V. Gibon, J. Lee, Silvana Martini, Roberta Silva (2017). (Effects of High Intensity Ultrasound Frequency and High-Speed Agitation on Fat Crystallization). (8) 94, pp. 1063-1076 ). JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY.
  • Kelly Furtado, Luiz Gioielli, Renato Heidor, Fernando Moreno, Juliana Ortega, Igor Pogribny, Eduardo Purgatto, Roberta Silva, (2016). (The chemopreventive activity of butyrate-containing structured lipids in experimental rat hepatocarcinogenesis). (2) 60, pp. 420-429 ). MOLECULAR NUTRITION & FOOD RESEARCH.
  • Luiz Gioielli, Silvana Martini, Jessica Maruyama, Ashwini Wagh (2016). (Effects of high intensity ultrasound and emulsifiers on crystallization behavior of coconut oil and palm olein). 86, pp. 54-63 ). FOOD RESEARCH INTERNATIONAL.
  • Natalia Dagostinho, Luiz Gioielli, Jessica Maruyama, Ylana Silva (2016). (Microscopic approach of the crystallization of tripalmitin and tristearin by microscopy). 198, pp. 1-9 ). CHEMISTRY AND PHYSICS OF LIPIDS.
  • Guilherme Calligaris, Lisandro Cardoso, Natalia Dagostinho, Luiz Gioielli, Jessica Maruyama, Roberta Silva, Ylana Silva (2014). (Effect of diacylglycerol addition on crystallization properties of pure triacylglycerols). 55, pp. 436-444 ). FOOD RESEARCH INTERNATIONAL.
  • Natalia D'Agostinho, Luiz Gioielli, Jessica Maruyama, (2014). (Effects of Emulsifier Addition on the Crystallization and Melting Behavior of Palm Olein and Coconut Oil). (10) 62, pp. 2253-2263 ). JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY.
  • Luiz Gioielli, Chiu Ming, (2014). (Physicochemical Properties of Interesterified Blends of Fully Hydrogenated Crambe abyssinica Oil and Soybean Oil). (1) 91, pp. 111-123 ). JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY.
  • Catherine Beal, Marice Oliveira, (2014). (Survival of three Bifidobacterium animalis subsp lactis strains is related to trans-vaccenic and alpha-linolenic acids contents in organic fermented milks). (2) 56, pp. 290-295 ). LWT-FOOD SCIENCE AND TECHNOLOGY.
  • Suzana Ferreira-Dias, Luiz Gioielli, Natalia Osorio, (2013). (Batch and continuous lipase-catalyzed interesterification of blends containing olive oil for trans-free margarines). (4) 115, pp. 413-428 ). EUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY.
  • Isabele Capacla, Lisandro Cardoso, Luiz Gioielli, Marcia Hazzan, (2013). (Microstructure and Thermal Profile of Structured Lipids Produced by Continuous Enzymatic Interesterification). (5) 90, pp. 631-639 ). JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY.