Prof. Tullia Gallina Toschi had a recent interview with Olive Oil Times to discuss the OLEUM project.
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).
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?