Roberta Claro Da Silva

Dr. Roberta Claro da Silva is an Associate Professor in the Department of Family and Consumer Sciences at North Carolina A&T State University. She earned her Ph.D. in Technology Pharmaceutical Biochemistry with a concentration in Food Science from São Paulo University. Dr. Silva’s research specializes in the crystallization and structural properties of lipids and their applications in food systems, with her work published widely and presented at international conferences. She mentors undergraduate and graduate students and serves as the Program Coordinator for the BS and Graduate Programs in Food and Nutritional Sciences. Dr. Silva is actively involved in professional organizations, including the American Oil Chemists' Society, the Institute of Food Technologists, and the American Chemical Society, contributing to the field of food science while fostering the next generation of scientists.