Viviani Ruffo de Oliveira has a degree in nutrition from the Federal University of the State of Rio de Janeiro (UNI-RIO) (1999), with a specialization in food science (UFPel) and a master’s degree in agronomy–plant production from the Federal University of Santa Maria (2005) and a doctorate in agronomy–plant production from the Federal University of Santa Maria (2009). She is currently an Associate Professor at the Department of Nutrition with the Faculty of Medicine of UFRGS. Since 2017, she has been a Professor at the Food, Nutrition, and Health Postgraduate Program (PPGANS) of UFRGS. She has experience in food quality, working mainly on the following topics: sensory analysis and the nutritional and technological quality of legumes, cereals, fruits, and vegetables.