Project

Work Packages

WP 1 - UNICT-Di3A - Demonstrating the new procedure for olive based products at industrial scale

OBJECTIVES:

O 1.1. Validate the production technology of functional table olives, with reduced salt content, through the sequential addition of starters, selected for beta-glucosidase activity capable of reducing fermentation times, and commercial hypocholesterolemic probiotics
O 1.2. Develop protocols for the valorisation of oil mill waste water through phenolic compound extraction technologies combined with treatments with selected microbial pools
O 1.3. Develop protocols for the enhancement of pitted wet pomace (olive pâté) through deamarization and biological stabilization with the use of selected microbial pools and sequential addition of probiotics, as they are, microencapsulated or in the form of postbiotics
O 1.4. To control fermentation by using innovative tools, including Fourier Transform Infrared Spectroscopy (FTIR), microbial molecular detection and metagenomics approaches
O 1.5. Determining the organoleptic properties of functional table olives and other olive based products
O 1.6. Investigating the probiotic strain survival during shelf-life
O 1.7. Development of olive oil- and olive-based functional food products using the novel culinary tools/instruments and niche devices such as 3D food printers
O 1.8. Formulation of anti-fungal agent from de-bittered mill wastewater to increase the shelf life of table olives and other olive based products
O 1.9. Use of innovative technologies as an alternative to thermal pasteurization
O 1.10. To identify the main olive production priorities, opportunities, and difficulties
O 1.11. To identify and define the socio-economics context in olive production
O 1.12. To identify the key stages in production and the social dynamics of production process

WP 2 - DISCO - Demonstration of the beneficial effects of olive based products

OBJECTIVES:

O 2.1. To identify the potential phenolic and bioactive compounds present in olive based products
O 2.2. To measure the antioxidant capacities of olive based products
O 2.3. To assess the bioavailability of olive based products by using different models
O 2.4. To evaluate the anti-inflammatory activities of olive based product metabolites
O 2.5. To reveal the composition, the shift in intestinal microbiota, and the survival of probiotics in faecal samples

WP 3 - CTC - Develop a communication strategy to raise the citizen’ awareness

OBJECTIVES:

O 3.1. Maximize the availability, accessibility and awareness of the findings from the project to the general public
O 3.2. Enable synergies among all participants to stimulate social participation and facilitate knowledge exchange between different stakeholders in different countries and regions
O 3.3. Change habits towards the Mediterranean healthy diet concept
O 3.4. Provide the main framework for all communications and dissemination activities, ensuring coherence and presenting a strong project image to external stakeholders and target audiences

WP 4 - UMP - Prove the enhancement of adherence to MD

OBJECTIVES:

The main objective of this WP is to study how the novel nutraceutical olive-based products, developed in this project, will enhance the adherence to MD.

The specific objectives of this WP are:

O 4.1. Better understand the association between adherence to the MD and quality of life
O 4.2. Adoption of the novel olive-based products of this project by consumers
O 4.3. Evaluate the impact of the novel olive-based products on consumer health, environment, and enterprises

WP 5 - ORI - Define marketing strategies

OBJECTIVES:

O 5.1. Identifying consumer demands and new marketing strategies for table olives with local/regional identity
O 5.2. Creating a survey in which the reasons leading and preventing the consumption of table olives
O 5.3. Designing a method for explaining the relations between table olives aswell as processed by-products and health effects and the bioavailability of bioactive compounds
O 5.4. To design a dissemination and communication strategy using common communication tools (social media, web video, podcasts, television and radio interviews, etc.) for consumer organizations, hotels, restaurants, nutrition associations
O 5.5. Preparation of surveys and evaluation of data for the promotion and dissemination of new methods and products to be produced
O 5.6. The use of sensory analyzes in all kinds of promotions, surveys and workshops

WP 6 - ITU - Project management and coordination

OBJECTIVES:

O 6.1. To guarantee efficient technical coordination among the project’s participants, ensuring that the project progresses in conformity with the work plan reported in the Grant Agreement (overall progress, milestones, deliverables and planned resources)
O 6.2. To ensure quality and timing of project deliverables submission
O 6.3. To establish an effective communication within the project consortium
O 6.4. To ensure strategic and everyday legal, contractual, financial and administrative management of the project
O 6.5. To identify and manage technical administration risks related to the project and resolve possible conflicts
O 6.6. To ensure appropriate data Management Plan in compliance with the Open Access to research data