The latest advancements and deliverables that have been achieved during the first nine months of the project were presented by the project coordinator Prof Tullia Gallina Toschi at the Food Integrity 2017 conference, on 11 May in Parma, Italy.
The Laboratory of Food Chemistry and Technology of AUTH with the support of the Association of Greek Chemists and the Federation of Chemists of Northern Greece organized a scientific meeting "Innovation & TSG-PDO-PGI" in the context of the events of 2017 DETROP (International Expo Food and Drinks, Thessaloniki, Greece).
The largest exhibition in Greece for Olive Oil and Olive Oil was held for the seventh time from 31 March to 2 April 2017, organized and supported by the industry and the Greek scientific community.
On 9 May 2017, OLEUM researchers featured as keynote speakers in a webinar presenting a novel tool for extra-virgin olive oil characterisation.
OLEUM will develop new and/or improved analytical methods for verifying olive oil quality and detecting fraud. Would it be more effective and faster to combat olive oil fraud by tightening regulatory thresholds for specific analytical markers?
On 23 -24 February 2017, OLEUM partners joined a technical project meeting hosted by the Instituto de la Grasa, CSIC in Seville Spain.
The project was presented at the Food Fraud Prevention and Effective Food Allergen Management Symposium.
Over four years, the OLEUM project will develop new and improve existing analytical methods for detecting olive oil fraud, and improve technology sharing by establishing of a wide community of laboratories and institutions involved in quality control. Improvements in the quality, safety and authenticity of olive oils will boost consumer confidence and ultimately enhance the competitiveness of the EU olive oil market.
