OLEUM

Advanced solutions for assuring the overall authenticity and quality of olive oil

The OLEUM project will generate novel, more effective and harmonized analytical solutions to detect and fight the most common and emerging frauds and to verify the overall quality of olive oils (OOs). By a core group of 20 partners from 15 countries OLEUM will undertake RESEARCH ACTIVITIES based on the development of IMPROVED and NEW ANALYTICAL METHODS by targeted and omics approaches with the aim: i) to detect new markers of the soft deodorization process; ii) to discover illegal blends between OOs and
other vegetable oils; iii) to control OO quality (e.g. freshness); iv) to improve the organoleptic assessment with a Quantitative Panel Test, based on current official methods, and supported by tailored reference materials for better calibration of the sensory panel coupled with rapid screening tools to facilitate the work of the panelists. The most promising OLEUM solutions will be subjected to VALIDATION in conformity with internationally agreed standards by peer laboratories. OLEUM will recreate a realistic “deodorization scenario” by producing tailored, soft deodorized OOs by lab-scale and up-scaled pilot plants to apply analytical solutions to known samples. Substantial KNOWLEDGE and TECHNOLOGY TRANSFER activities are envisaged to aid in implementation of: a) a web-based easily-accessible, scalable and constantly updated OLEUM DATABANK, containing all the information from OLEUM research and other reliable international sources, will be available for download data and spectra and to help achieve satisfactory standardization of analytical approaches among control laboratories; b) the OLEUM NETWORK of relevant OOs stakeholders to maximize the impact of proposed analytical solutions. Finally, a robust dissemination strategy by the OLEUM project aimed at effectively sharing results with all stakeholders in the OO supply chain has the potential to improve consumer and market confidence, and preserve the image of OOs on a global scale.

Unibo Team Leader: Tullia Gallina Toschi
Unibo Department: 
Dipartimento di Scienze e Tecnologie Agro-Alimentari

Coordinator: 
ALMA MATER STUDIORUM - UNIVERSITÀ DI BOLOGNA (Italy)
Other Participants: 
Agencia Estatal Consejo Superior de Investigaciones Científicas (Spagin)
ARISTOTELIO PANEPISTIMIO THESSALONIKIS - ARISTOTLE UNIVERSITY OF THESSALONIKI (Greece)
CHINA NATIONAL RESEARCH INSTITUTE OF FOOD AND FERMENTATION INDUSTRIES SOE (China)
CONSEJO NACIONAL DE INVESTIGACIONES CIENTIFICAS Y TECNICAS (Argentina)
Eurofins Analytik GmbH (Germany)
EUROPEAN FOOD INFORMATION COUNCIL AISBL (EU)
FERA SCIENCE LIMITED (UK)
INSTITUT ZA POLJOPRIVREDU I TURIZAM USTANOVA (Croatia)
JRC -JOINT RESEARCH CENTRE- EUROPEAN COMMISSION 9 (EU)
Lablicate UG (Germany)
L'INSTITUT DES CORPS GRAS - ITERG (France)
NATIONAL OLIVE AND OLIVE OIL COUNCIL (Turkey)
NESTEC S.A. (Switzerland)
Smart Assays Biotechnologies Ltd. (Israel)
STICHTING EFFOST (Netherlands)
UNIVERSITA DEGLI STUDI DI PERUGIA (Italy)
Università degli Studi di Udine (Italy)
Universitat de Barcelona (Spain)
UNIVERZA NA PRIMORSKEM-UNIVERSITA' DEL LITORALE (Slovenia)

Total Eu Contribution: euro 4.878.860,87
Project Duration in months: 48
Start Date: 01/09/2016
End Date: 31/08/2020