Wellington Oliveira
Saint Paul, Minnesota, United States of
America
9 Years Experience
University of Minnesota
Experience
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.