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OLEUM SIGNED

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

Total Cost €

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EC-Contrib. €

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Partnership

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Project "OLEUM" data sheet

The following table provides information about the project.

Coordinator
ALMA MATER STUDIORUM - UNIVERSITA DI BOLOGNA 

Organization address
address: VIA ZAMBONI 33
city: BOLOGNA
postcode: 40126
website: www.unibo.it

contact info
title: n.a.
name: n.a.
surname: n.a.
function: n.a.
email: n.a.
telephone: n.a.
fax: n.a.

 Coordinator Country Italy [IT]
 Project website http://www.oleumproject.eu/
 Total cost 5˙347˙267 €
 EC max contribution 4˙878˙860 € (91%)
 Programme 1. H2020-EU.3.2. (SOCIETAL CHALLENGES - Food security, sustainable agriculture and forestry, marine, maritime and inland water research, and the bioeconomy)
 Code Call H2020-SFS-2014-2
 Funding Scheme RIA
 Starting year 2016
 Duration (year-month-day) from 2016-09-01   to  2020-08-31

 Partnership

Take a look of project's partnership.

# participants  country  role  EC contrib. [€] 
1    ALMA MATER STUDIORUM - UNIVERSITA DI BOLOGNA IT (BOLOGNA) coordinator 950˙375.00
2    AGENCIA ESTATAL CONSEJO SUPERIOR DEINVESTIGACIONES CIENTIFICAS ES (MADRID) participant 606˙068.00
3    JRC -JOINT RESEARCH CENTRE- EUROPEAN COMMISSION BE (BRUSSELS) participant 406˙562.00
4    EUROFINS ANALYTIK GMBH DE (HAMBOURG) participant 301˙312.00
5    FERA SCIENCE LIMITED UK (LONDON) participant 289˙661.00
6    UNIVERSITA DEGLI STUDI DI UDINE IT (UDINE) participant 287˙500.00
7    INSTITUT DES CORPS GRAS FR (CANEJAN) participant 284˙050.00
8    ARISTOTELIO PANEPISTIMIO THESSALONIKIS EL (THESSALONIKI) participant 250˙000.00
9    UNIVERSITA DEGLI STUDI DI PERUGIA IT (PERUGIA) participant 249˙250.00
10    EUROPEAN FOOD INFORMATION COUNCIL BE (BRUXELLES) participant 223˙275.00
11    STICHTING EFFOST NL (WAGENINGEN) participant 192˙109.00
12    UNIVERSITAT DE BARCELONA ES (BARCELONA) participant 171˙776.00
13    LABLICATE GMBH DE (HAMBURG) participant 171˙312.00
14    ZNANSTVENO-RAZISKOVALNO SREDISCE KOPER SI (KOPER) participant 112˙673.00
15    THE QUEEN'S UNIVERSITY OF BELFAST UK (BELFAST) participant 103˙730.00
16    SMART ASSAYS BIOTECHNOLOGIES LTD IL (NES ZIONA) participant 92˙250.00
17    INSTITUT ZA POLJOPRIVREDU I TURIZAM USTANOVA HR (POREC) participant 73˙741.00
18    CONSEJO NACIONAL DE INVESTIGACIONES CIENTIFICAS Y TECNICAS (CONICET) AR (BUENOS AIRES) participant 68˙453.00
19    ULUSAL ZEYTIN VE ZEYTINYAGI KONSEYIBASKANLIGINA TR (Izmir) participant 40˙393.00
20    UNIVERZA NA PRIMORSKEM UNIVERSITA DEL LITORALE SI (KOPER) participant 4˙365.00
21    CHINA NATIONAL RESEARCH INSTITUTE OF FOOD AND FERMENTATION INDUSTRIESCO LTD CN (BEIJING) participant 0.00
22    NESTEC SA CH (VEVEY) participant 0.00
23    SVEUCILISTE U RIJECI, MEDICINSKI FAKULTET HR (RIJEKA) participant 0.00

Map

 Project objective

The OLEUM project will generate innovative, 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 panels 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 will be 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 harmonization 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.

 Deliverables

List of deliverables.
Protocol for the standardization of a procedure in terms of homogeneity and representativeness of the samples to be analyzed in T4.2 and 4.3 Documents, reports 2020-02-24 13:07:10
Project identity and website Websites, patent fillings, videos etc. 2020-02-24 13:07:12
List of existing databases on olives and OOs available Documents, reports 2020-02-24 13:07:12

Take a look to the deliverables list in detail:  detailed list of OLEUM deliverables.

 Publications

year authors and title journal last update
List of publications.
2019 Lanfranco Conte, Alessandra Bendini, Enrico Valli, Paolo Lucci, Sabrina Moret, Alain Maquet, Florence Lacoste, Paul Brereton, Diego Luis García-González, Wenceslao Moreda, Tullia Gallina Toschi
Olive oil quality and authenticity: A review of current EU legislation, standards, relevant methods of analyses, their drawbacks and recommendations for the future
published pages: , ISSN: 0924-2244, DOI: 10.1016/j.tifs.2019.02.025
Trends in Food Science & Technology 2020-02-24
2016 Enrico Valli, Alessandra Bendini, Annachiara Berardinelli, Luigi Ragni, Bruno Riccò, Marco Grossi, Tullia Gallina Toschi
Rapid and innovative instrumental approaches for quality and authenticity of olive oils
published pages: 1601-1619, ISSN: 1438-7697, DOI: 10.1002/ejlt.201600065
European Journal of Lipid Science and Technology 118/11 2020-02-24
2019 Marco Grossi, Rosa Palagano, Alessandra Bendini, Bruno Riccò, Maurizio Servili, Diego Luis García-González, Tullia Gallina Toschi
Design and in-house validation of a portable system for the determination of free acidity in virgin olive oil
published pages: 208-216, ISSN: 0956-7135, DOI: 10.1016/j.foodcont.2019.04.019
Food Control 104 2020-02-24
2019 Maria Z. Tsimidou, Nikolaos Nenadis, Aspasia Mastralexi, Maurizio Servili, Bojan Butinar, Stefania Vichi, Ole Winkelmann, Diego Luis García-González, Tullia Gallina Toschi
Toward a Harmonized and Standardized Protocol for the Determination of Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil (VOO). The Pros of a Fit for the Purpose Ultra High Performance Liquid Chromatography (UHPLC) Procedure
published pages: 2429, ISSN: 1420-3049, DOI: 10.3390/molecules24132429
Molecules 24/13 2020-02-24
2019 Maria Tsimidou, Michaela Sotiroglou, Aspasia Mastralexi, Nikolaos Nenadis, Diego García-González, Tullia Gallina Toschi
In House Validated UHPLC Protocol for the Determination of the Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil Fit for the Purpose of the Health Claim Introduced by the EC Regulation 432/2012 for “Olive Oil Polyphenols”
published pages: 1044, ISSN: 1420-3049, DOI: 10.3390/molecules24061044
Molecules 24/6 2020-02-24
2018 Nikolaos Nenadis, Aspasia Mastralexi, Maria Z. Tsimidou, Stefania Vichi, Beatriz Quintanilla-Casas, James Donarski, Victoria Bailey-Horne, Bojan Butinar, Milena Miklavčič, Diego-Luis García González, Tullia Gallina Toschi
Toward a Harmonized and Standardized Protocol for the Determination of Total Hydroxytyrosol and Tyrosol Content in Virgin Olive Oil (VOO). Extraction Solvent
published pages: , ISSN: 1438-7697, DOI: 10.1002/ejlt.201800099
European Journal of Lipid Science and Technology 2020-02-24

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