Research
Sachets of ‘creamy’ yellow slime made from olive oil could soon replace margarine on Britain’s dinner tables, after a breakthrough by Italian food scientists. The new product would have all…
Professor Marc Cohen is professor of Health Science at RMIT University, Melbourne and a leader in integrative and holistic medicine. He’s also a passionate research scientist, specializing in investigating the…
I have been reporting for over a year now on the controversy regarding the implementation of EU labeling regulation 432/2012 in Greece. It has been a Herculean task attempting to…
The AOA is informing growers that a new permit for chemical treatment of anthracnose on olives has been issued by the Australian Pesticides and Veterinary Medicines Authority (APVMA), as follows:…
They certainly don’t look alike or taste alike for that matter, but olive oil and breast milk are surprisingly similar. Extra virgin olive oil contains omega 3 and omega 6…
Food fraud, healthy diets and sustainability are among the issues needing innovation in science and technology, according to a major survey from Campden BRI.
With a goal to study the effect of controlled environmental conditions on olive oil chemistry, quality and sensory evaluation, three departments of the University of Florence are conducting multidisciplinary research…
The International Olive Council (IOC), GEA Westfalia Separator Ibérica and the Spanish Association of Municipalities of Olivo (AEMO) presented preliminary results of an international study to analyze the cost of…