Wellington Oliveira

Wellington Oliveira, Ph.D. is currently a postdoctoral scholar at the Department of Food Science and Nutrition at the University of Minnesota. He joined the Dias Lab in August 2023 and his current research focuses on the development and application of eco-friendly analytical methods to unravel the role of lipid oxidation products on flavor and off-flavor formation in foods. Dr. Oliveira obtained his Ph.D. in Food Science and postdoctoral training in Food Analysis from the University of Campinas, Brazil. During the Ph.D., he worked on developing and validating analytical methods using chromatography and mass spec technics. He also was a postdoctoral researcher at the Institute of Food Technology (ITAL), Brazil. During his postdoctoral at ITAL, he investigated markers of coffee’s flavor using gas chromatography-mass spectrometry, olfactometry, and sensory analysis. Dr. Oliveira was also a visiting researcher at Fraunhofer IVV, working with olfactometry and volatile analysis, and at the University of Zaragoza, Spain, working on the identification of migrants from food contact materials and off-flavors, using low and high-resolution mass spectrometry and olfactometry.