The Alton E. Bailey Award recognizes outstanding research contributions and exceptional service in the field of fats, oils, lipids and related disciplines. Sponsored by ADM.
This award commemorates Alton Bailey’s outstanding contributions to the field of fats and oils as a researcher, an author of several standard books, and as a leader in the Society.
What does the recipient receive?
- Plaque
- US $750 honorarium
- Opportunity to present an award lecture at the AOCS Annual Meeting
Who is eligible?
- Current AOCS members that have:
- made significant contributions to the science and technology of lipids
- demonstrated outstanding leadership and service to the Society
- not received the Stephen S. Chang Award or Supelco AOCS Research Award in the past three years
- Self-nominations are not permitted
How do I nominate someone?
Login to the Awards Portal to submit the following nomination materials and answer two questions about the nominee.
- Letter of nomination describing the candidate’s research and service in the fields of fats, oils and related materials
- At least three letters of support from individuals familiar with the candidate’s accomplishments
- Curriculum Vitae which includes a full list of publications and patents
![Silvana Martini Portrait Portrait of a woman wearing a red turtleneck sweater](https://www.aocs.org/wp-content/uploads/bb-plugin/cache/silvana-martini_portrait-square-1a6e18acaae8718c2b7d363f46fd2555-2optruzfx6ml.jpg)
Most Recent Recipient
Silvana Martini, Professor, Department of Nutrition, Dietetics and Food Sciences, Utah State University
Dr. Silvana Martini is a Professor Department of Nutrition, Dietetics, and Food Sciences at Utah State University. She obtained a BSc in Biochemistry from the University of La Plata, Buenos Aires, Argentina (1997) and a PhD in Chemistry from the same institution (2003). She was a Postdoctoral Researcher in the Department of Food Science at the University of Guelph, Canada, before joining Utah State University (2005). In 2018 Dr. Martini was appointed as director of the Aggie Chocolate Factory at Utah State University.
Dr. Martini is a pioneer in the use of high-intensity ultrasound to change the physical properties of fats. Over the years Dr. Martini published more than 130 papers in peer-reviewed journals, participated in more than 200 conferences, was an invited speaker in more than 30 international conferences, and published 11 book chapters. Dr. Martini has trained several undergraduate researchers, PhD, and MS students and received various international scholars in her lab. Dr. Martini received several local and international awards such as the Young Scientist Award from the Agricultural and Food Chemistry Division of the American Chemical Society and the Robins Award for Faculty Researcher of the Year for Utah State University, the Timothy L. Mounts Award, the 2024 Alton E. Bailey Award from the American Oil Chemists’ Society and Fellow Award from the American Oil Chemists’ Society. Dr. Martini serves as Editor-in-Chief for the Journal of the American Oil Chemists’ Society and is the past President of the American Oil Chemists’ Society.