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...
A leading partnership will drive a transformation towards a consumer-centric and resource-efficient food sector.
Recently in the European Union, both EU quality policy and Public Sector Food Procurement have witnessed recent reforms. These changes focus on improving and promoting schemes that protect quality logos (names of quality agricultural products and foodstuffs) and take into account environmental, social and innovation-based criteria when awarding the public sector contracts to procurers and suppliers.
Making “the healthy choice the easy choice” requires knowledge about our dietary habits. This knowledge comes from analysing different types of information such as: What food and drinks are we buying, preparing and eating? Where? Why? How? With whom? In what social and physical context?
The United Nations believe that the world’s population will rise to 9.7 billion by the year 2050. As the population increases so does the demand for high quality protein rich food sources. Led by the University of Copenhagen...
To date, the lack of general understanding of how the human gut microbiome and its interaction with lifestyle factors contribute to our health and wellbeing is common amongst nutritionists, dietitians, the public and policymakers – including those involved in establishing dietary guidelines.
The European aquaculture industry has the potential to be a competitive player in the European and global seafood market. However, the sector faces several challenges, including strong competition by foreign imports, a variety of biological bottlenecks that impact the production of fish species and a poor perception of aquaculture-derived products amongst European consumers.