Fernanda F G Dias

Dr. Fernanda Dias is an Assistant Professor of Analytical and Food Chemistry at the Department of Food Science and Nutrition, University of Minnesota. Dr. Dias obtained her Ph.D. in Food Science and postdoctoral training in Analytical Chemistry from the University of Campinas, Brazil. She also was a postdoctoral scholar in Food Science at the University of California, Davis (UC-Davis). Her research focuses on the use of lipidomic approaches to investigate the chemical transformations of foods as a function of lipid oxidation and the effects of processing and storage on markers of oil quality. Her research seeks to shed new light on how processing and storage affect the formation of oxidized lipid products and the formation of off-flavor in foods. The overall goal of her research is the use of analytical techniques and chemometrics tools to guide the development of environmentally friendly strategies to produce the next generation of health-promoting food ingredients.