Seeker

Consumers are looking for safe, nutritious, long-lasting, and environmentally friendly foods. However, traditional processing methods can reduce nutritional quality or use additives that some consumers prefer to avoid. New technologies are needed to …

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The techniques employed will improve the efficiency and quality of oil production, reuse oil mill byproducts, and promote the sector's circular bioeconomy through cutting-edge precision irrigation techniques. … SUBALMA Operational Group: Improving the …

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Operational Group: Artificial vision for comprehensive pest management in olive groves …

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This project will explore potential alternatives for valorizing avocado by-products by studying their bioactive compounds, with the goal of developing commercial outlets for them in the nutraceutical, cosmeceutical, and other sectors. … AGUACAVALUE …

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BOVINOLIVE Operational Group: Sustainable production of beef and milk through the biocircular use of olive oil by-products …

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ABSORCABOLIVO I Operational Group: Certification of carbon credits from traditional olive groves …

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BIOREVALEAF Operational Group: New Bio-Green alternative routes for the comprehensive revaluation of olive leaves …

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Hydroinfiltration Operational Group: New olive grove irrigation system …

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DENORI Operational Group: Automatic detection of water leaks in irrigation systems using IoT and artificial intelligence to improve agricultural …

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AGROCLIM-OLIVE Operational Group: Evaluation of new olive varieties adapted to more sustainable super-intensive systems in a context of low application of copper …

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AUTHENOLEO Operational Group: NIRS digitalization strategies for olive oil authentication and nutritional properties …

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RESIOLIVA Operational Group: Improving the resilience and sustainability of rainfed olive groves through consortia of beneficial fungi, biochar, and phytosanitary …

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FENOLIVA Operational Group: Evolution during the campaign of the physicochemical and sensory composition of olive oils produced in the …

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OLIKE Operational Group: Economic and ecological improvement of the table olive cooking process …

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BIOLIVO Operational Group: Using olive varietal biodiversity to innovate and improve the competitiveness of olive groves in the Sierra de …