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).
|Number of pages||2|
|Journal||Agro Food Industry Hi-Tech|
|Publication status||Published - 01 Sep 2017|
ASJC Scopus subject areas
- Food Science
- Industrial and Manufacturing Engineering