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.
OLEUM presented at the Interdisciplinary Congress on Food Security “Law and Food Safety”