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Acesur will work throughout 2020 on the Phenoils project, in which will study the implementation of new technologies in mills for a healthier virgin olive oil extraction. This I+D project has been awarded by EIT Food, the European food innovation community, of which Acesur is part, the Fat Institute (Higher Council for Scientific Research), the Fraunhofer Technology Centre, the University of Turin and the company Energy Pulses Systems.

One of the main objectives of this project is to increase the presence of compounds such as tocopherols, polyphenols and other bioactive compounds in virgin olive oil that have a proven positive effect on cardiovascular diseases and metabolic syndrome, using new extraction technologies in mill (hydrodynamic cavitation, ultrasound and pulsed electronic field technology (PEF)).

The influence of these new technologies and the evolution of the content of minor compounds over the life of virgin olive oils will also be studied. To this end, several SMEs have been involved in Portugal, Spain, Italy and Greece, where the production of virgin olive oil is very relevant to their economies.


This is a two-year project and Acesur and the rest of the consortium expect to draw interesting conclusions during this first annuity. In addition, educational programs will be carried out that benefit producers and students from participating countries.

We will be from February 13th to 16th in Biofach (Germany). Meet us on Stand 351 A2, Hall 5.

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