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Wellington d. Oliveira, PhD (he/him/his)

Postdoctoral Associate
University of Minnesota
Saint Paul, MN, United States

Wellington Oliveira is currently a Postdoctoral Associate in the Department of Food Science and Nutrition at the University of Minnesota. He joined the Dias Lab in August 2023, where his research focuses on developing and applying eco-friendly analytical methods to investigate the role of lipid oxidation products in the formation of flavor and off-flavor compounds in foods.

Dr. Oliveira earned his Ph.D. in Food Science and completed postdoctoral training in Food Analysis at the University of Campinas, Brazil. His doctoral research centered on the development and validation of analytical methods utilizing chromatography and mass spectrometry techniques.

He also served as a postdoctoral researcher at the Institute of Food Technology (ITAL) in Brazil, where he explored flavor markers in coffee using gas chromatography-mass spectrometry, olfactometry, and sensory analysis. Additionally, Dr. Oliveira has held visiting researcher positions at Fraunhofer IVV in Germany, specializing in olfactometry and volatile compound analysis, and at the University of Zaragoza in Spain, where he focused on identifying migrants from food contact materials and off-flavors using both low- and high-resolution mass spectrometry alongside olfactometry.

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