Cristiano Augusto Ballus

He graduated in Industrial Food Chemistry from UNIJUÍ (2007), a Master's in Food Science from UNICAMP (2010) and PhD in Food Science from UNICAMP (2014), with a 12-month sandwich period (PSDE-CAPES scholarship) at CIDAF - Technological Center for Research and Development of Functional Food at the University of Granada (Spain). He completed a two-year postdoctoral internship at the Department of Food Science at UNICAMP. He is an Adjunct Food Technology and Science Department professor at the Federal University of Santa Maria (UFSM). He is accredited in the Postgraduate Program in Food Science and Technology at the Federal University of Santa Maria (PPGCTA-UFSM), where he works as a Master's and Doctorate advisor. Has experience and experience in the areas of Chemistry, Biochemistry, and Food Analysis, working with the development, optimization, and validation of methods for analyzing the chemical composition of foods by high-performance liquid chromatography (HPLC), mass spectrometry (MS), electrophoresis capillary (CE) and gas chromatography (GC), among others. Furthermore, it is intensely involved in research related to olive farming in Brazil, especially olive oil. He has published 60 scientific articles in specialized journals and three book chapters. He is a member of the Brazilian Society of Food Science and Technology (sbCTA) and the Brazilian Society of Mass Spectrometry (BRMASS). (Source: Lattes Curriculum)