Roger Wagner is an Associate Professor at the Department of Food Science and Technology of the Federal University of Santa Maria. He holds a degree in Pharmacy - Food Technology from the Federal University of Santa Maria and a PhD in Food Science from the State University of Campinas. He is a CNPq research productivity scholarship holder (PQ-2-CA). He completed his postdoctoral studies at the Federal University of Santa Maria through the PRODOC-Capes program (2008-2009). He works as a consultant for the funding agencies CNPq and FAPERGS and participated in the CAPES quadrennial evaluation of PPGs in the area of Food Science (2017-2020). He works in the Postgraduate Program in Food Science and Technology of the Federal University of Santa Maria (PPGCTA-UFSM) advising master's and doctoral students and is currently the substitute coordinator. His research focuses on the area of food science with an emphasis on research into the aroma and flavor of foods, volatile compounds, gas chromatography and mass spectrometry, sample preparation techniques and analysis of aroma precursors, such as fatty acids and amino acids, metabolic characterization, and metabolomics of fruits and microorganisms.