LiBiFOOD UB

Would you like to join our research group? We are offering 1 Post-doc and 2 PhD positions!

1 Post-doc and 2 PhD positions Would you like to join our research group? Currently we are searching 1 post-doc and 2 PhD students for different research lines: PhD on Food authenticity: find new analytical strategies to identif…

Retweeted OLEUM ():

Although Europe produces 70% of the world's olive oil, production and consumption in other parts of the world is increasing rapidly. The network supports a community of public and private laboratories involved in the analysis of 🌍
image via https://t.co/KmlySZhPB1

Retweeted OLEUM ():

Did you know that researchers are developing an extensive online database of analytical methods to assure quality? If you're curious about how this will help olive oil authenticity, follow the link 👉 https://t.co/CNOwbIFd0L

Retweeted OLEUM ():

‘Fusty-muddy sediment’, ‘musty-humid’, ‘winey-vinegary’, ‘frostbitten olives’. These funny sounding names are all used to describe the flavour of defective . is working to ensure that only the best quality olive oil makes its way to the market! 💪

Garantia de qualitat de l’oli - https://t.co/YYzk5gynNl via

Garantia de qualitat de l’oli La Federació de Cooperatives Agràries de Catalunya lidera el projecte d’innovació Autenfood, que té com a objectiu desenvolupar mètodes que permetin l’autenticació d’aliments propis de la gastronomia catalana. Un dels aliments inclosos en el projecte és l’oli d’oliva. Malauradament,...

Retweeted COTPA ():

La COTPA gestionarà 11M€ en projectes amb empreses i centres de recerca i universitats.