EU project OLEUM: Better solutions to protect olive oil quality and authenticity

Tullia Gallina Toschi*, Enrico Valli, Lanfranco Conte, Diego Luis García González, Alain Maquet, Paul Brereton, Nina Mcgrath, Laura Fernández Celemín, Alessandra Bendini

*Corresponding author for this work

Research output: Contribution to journalReview articlepeer-review

1 Citation (Scopus)

Abstract

The EU H2020 OLEUM project started in September 2016 and runs for four years. It involves 20 partners from 15 countries, all with expertise in aspects of olive oil. OLEUM, using a transdisciplinary approach, is addressing four key areas of importance to the authenticity and quality of olive oil: research and development: legislative and regulatory, analytical, harmonization/coordination and consumer/market confidence. To enhance the competitiveness of the olive oil market both within and outside the EU, the project is developing new/improved analytical methods, sharing relevant results in a common platform (OLEUM Databank) and establishing a wide community of institutions involved in the olive oil sector (OLEUM Network).

Original languageEnglish
Pages (from-to)2-3
Number of pages2
JournalAgro Food Industry Hi-Tech
Volume28
Issue number5
Publication statusPublished - 01 Sep 2017
Externally publishedYes

ASJC Scopus subject areas

  • Food Science
  • Industrial and Manufacturing Engineering

Fingerprint

Dive into the research topics of 'EU project OLEUM: Better solutions to protect olive oil quality and authenticity'. Together they form a unique fingerprint.

Cite this