Wellington Oliveira
Saint Paul, Minnesota, United States of
America
University of Minnesota
Experience
University of Minnesota
Postdoctoral
Associate / August, 2023 —
Present
My current research involves
the development and
application of sustainable
analytical techniques to
explore how lipid oxidation
products contribute to both
flavor and off-flavor
formation in food matrices
ITAL - Instituto de Tecnologia de
Alimentos
Researcher / May, 2020 —
July, 2023
Assessment of coffee beverage
quality using gas
chromatography-mass
spectrometry and olfactometry
(GC-O-MS). Application of
chemometric tools to correlate
sensory and chemical
properties of coffee
Fraunhofer Institute for Process
Engineering and Packaging IVV
Visiting Researcher / February, 2022 —
November, 2022
Aroma evaluation of specialty
coffees using solvent-assisted
flavor evaporation (SAFE),
olfactometry (AEDA), and mass
spectrometry.
T&E Analítica
Research Analyst / January, 2020 —
April, 2020
Development and validation of
analytical methods using
HPLC-DAD, HPLC-FLD, LC-MS/MS,
and GC-MS.
State University of
Campinas
Junior Researcher / July, 2018 —
January, 2020
- Development and validation
of analytical methods using
chromatography coupled to mass
spectrometry - Optimization of
sample preparation techniques
using factorial experiments,
Plackett-Burman Design, and
Response Surface Methodology -
Determination of contaminants
in food and food packaging -
Studies on the migration of
packaging components into food
- Supervision of master's and
doctoral students - Project
management - Scientific
dissemination
University of Zaragoza
Visiting Researcher / November, 2016 —
May, 2017
- Identification of migrants
from food packaging using
liquid and gas chromatography
coupled to high and
low-resolution mass
spectrometry (UHPLC-QTOF-MS,
GC-Q-MS) - Evaluation of odors
from food packaging by gas
chromatography-olfactometry
(GC-O-MS)
Research Expertise
Food Science and Technology
Food Chemistry
Food Analysis
Lipid Chemistry
Aroma analysis
About
Wellington Oliveira, Ph.D., is 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.