|
Title: |
Setting-up
a network of Technology Dissemination Centres to optimise SMEs in the olive and
olive
oil
sector
|
|
Acronym: |
TDC-OLIVE
|
|
Activity
area acronym: |
FP6-FOOD
|
|
Project
Reference: |
505524
|
|
Project
URL: |
http://www.tdcolive.net
|
|
Keywords: |
production,
commerce, extraction |
|
Action
Line: |
FOOD-2002-T0
Realising ERA objectives - Promotion of SME participation - Stimulating
international co-operation - Linking with Candidate Countries - Supporting
policy development - Stimulating exploitation - Contributing to the EU Strategy
for Life Science |
|
Aims
and Milestones: |
·
Creation
of a physical and virtual network of Technology Dissemination Centres (TDC) as
means of support to enterprises of this sector, as well as a bridge between them
and Research and Development institutions.
·
To
achieve a modern SME, with qualified staff, that employs new technologies in
order to access information and, in general, to implement technological
innovation systems
·
To
achieve an SME committed to the optimisation of the product quality and to the
treatment, recycling and reuse of all the wastes generated in its activity
|
|
|
|
|
|
|
|
Title: |
Assessment
and dissemination of strategies for the extraction of BIOACTIVE-NET compounds
from tomato, olive and
grape processing residues
|
|
Acronym: |
BIOACTIVE-NET |
|
Activity
area acronym: |
FP6-FOOD |
|
Project
Reference: |
43035 |
|
Project
URL: |
http://bioactive-net.com/ |
|
Keywords: |
nutrition,
bioactive, commerce |
|
Action
Line: |
FOOD-2005-T0
Achieving the ERA objectives - Promoting SME participation - Stimulating
international cooperation - Initiatives supporting policy development - Linking
with new Member States and associated candidate countries -
Dissemination/exploitation |
|
Aims
and Milestones: |
·
Creation
of a broad information platform regarding the extraction of bioactive compounds
from tomato, olive, and grape processing residues as well as their application
facilities in the food and cosmetic industry
·
Implementation
of dissemination workshops in the south European countries (Spain, Italy, Greece
and France) aimed at transferring know-how and evaluating economic feasibilities
of the extraction of bioactive compounds to the residue generating companies
(SMEs), to the technology providers, to the industrial
residue extractors and to the end-users of the respective natural ingredients
·
Strengthening
of the European market on natural ingredients, which has an enormous economic
potential due to high availability of the raw materials
·
Increase
of the competitiveness of the European food industry by pre-empting the
competition in the use of bio-active compounds derived from natural, renewable
and economic source processing residue
·
Increase
of the use of bio-active compounds in the European diet
|
|
|
|
|
|
|
|
Title: |
Market
and Trade Policies for Mediterranean Agriculture: the case of fruit/vegetable
and olive
oil
|
|
Acronym: |
MEDFROL |
|
Activity
area acronym: |
FP6-POLICIES |
|
Project
Reference: |
502459 |
|
Project
URL: |
http://medfrol.maich.gr/ |
|
Keywords: |
agriculture,
commerce, policies |
|
Action
Line: |
Policies
-1.1 The modernisation and sustainability of agriculture and
forestry |
|
Aims
and Milestones: |
·
Provide
a quantitative and qualitative insight of their agricultural sectors with
analytical and up-to-date descriptive statistics, presentation of national
agricultural policies and description of relevant supply chains.
·
Compare
the fruit/vegetable and olive oil sector in these regions with EU countries that
produce similar products and stipulate their future course
·
Provide
analytical tools for assessing potential impacts of trade liberalisation with
the EU by applying four different models.
·
Evaluate
the consequences of trade liberalisation on EU as a whole (consumer prices,
market effects, budget burden) as well as on individual Member States and
generate appropriate policy recommendations |
|
|
|
|
|
|
|
Title: |
Impacts
of agricultural trade liberalization between the EU and Mediterranean
countries |
|
Acronym: |
EU-MED
AGPOL |
|
Activity
area acronym: |
FP6-POLICIES |
|
Project
Reference: |
502457 |
|
Project
URL: |
http://ec.europa.eu/ |
|
Keywords: |
agriculture,
policies |
|
Action
Line: |
Policies
-1.1 The modernisation and sustainability of agriculture and
forestry |
|
Aims
and Milestones: |
·
Characterising
agricultural production, processing, distribution and retail systems in
Mediterranean countries
·
Describing
and quantifying EU and Mediterranean trade protection systems
·
Developing
three liberalisation scenarios, from small changes to totally free trade
·
Using
models to develop estimates of changes in production, imports and exports of
agricultural goods. |
|
|
|
|
|
|
|
Title: |
Integrated
Approach to Sustainable Olive
Oil
and Table Olives Production (INASOOP)
|
|
Acronym: |
INASOOP |
|
Activity
area acronym: |
FP6-SME |
|
Project
Reference: |
500467 |
|
Project
URL: |
http://www.inasoop.info/ |
|
Keywords: |
mills,
production, |
|
Action
Line: |
SME-2
Collective Research (all areas of science and
technology) |
Aims
and Milestones:
|
·
Elaboration
of an information package compiling and analysing all the available information
on production processes and treatment methods for olive oil/table olives
residues, their costs, the infrastructure available in the concerned regions,
the different environmental legislations, etc.
·
Development
of harmonised Environmental Quality Standards (EQS) and an Expert System able to
provide particularised guidelines helping the olive mills and table olives
manufacturers to comply with the proposed standards.
·
Training
of both the SMEs and the IAGs in the environmental problems associated to olive oil
and table olives production, the possible solutions and the EQS.
·
Establishment
of permanent contacts between the members of the consortium with the objective
of (i) maintaining an harmonised management and
dissemination strategy of the EQS, and (ii) exchanging both experiences
with the new instrument and information on technological and legislative
developments leading to periodical review & update of the materials
developed during the project. |
|
|
|
|
|
|
|
Title: |
The
effect of olive oil consumption on oxidative damage in european
populations
(EUROLIVE) |
|
Acronym: |
EUROLIVE |
|
Activity
area acronym: |
FP5-LIFE
QUALITY |
|
Project
Reference: |
QLK1-CT-2001-00287 |
|
Project
URL: |
http://ec.europa.eu/research/headlines/news/article_06_11_09_en.html |
|
Keywords: |
Nutrition |
|
Action
Line: |
|
Aims
and Milestones:
|
·
To
study the bioavailability and the binding of olive oil phonemics compounds to
low-density lipoproteins. The study was focused on whether a reasonable
supplemental amount of affianced (without phonemics), common (with low phenol
content) and extra virgin (with high phenol content) olive oil would reduce
lipid per oxidation and DNA oxidation, and whether there were differences in
effect according to the olive-oil phenol concentration.
|
|
|
|
|
|
|
|
Title: |
Development
of a new mobile waste water treatment process for SME olive mills
(MOWOM) |
|
Acronym: |
MOWOM |
|
Activity
area acronym: |
FP5-LIFE
QUALITY |
|
Project
Reference: |
EVK1-CT-2002-30018 |
|
Project
URL: |
http://cordis.europa.eu/data/PROJ_EESD/ |
|
Keywords: |
olive
mil |
|
Action
Line: |
|
Aims
and Milestones:
|
·
The
determination of functional requirements that provides the users' demands and
requirements. In
·
The
characterisation of the wastewaters and technical specifications of the best
methods for its treatment.
·
To
design and optimise a prototype to be installed in SMEs’ production lines |
|
|
|
|
|
|
|
Title: |
The
Sensory and Nutritional Quality of Virgin Olive
Oil |
|
Acronym: |
|
|
Activity
area acronym: |
FP3-FLAIR |
|
Project
Reference: |
AGRF-CT91-0046 |
|
Project
URL: |
information
on Grasas Aceites 45:1/2, 1994 |
|
Keywords: |
quality,
nutrition |
|
Action
Line: |
|
Aims
and Milestones:
|
·
To
determine a standard terminology describing virgin olive oil sensory
profile
·
To
standardize the sensory analysis of virgin olive oil
·
To
identify critical parameters for consumer preference
·
To
evaluate shelf-life and its possible modelling in terms of sensory profile
variation
·
To
point out experimental evidence and quantitative evaluation of in-vivo
antioxidant activity of virgin olive oil |
