Food Science

An introduction to U.S. food labeling requirements

The “what, where and when” of a compliant food label The importance of a compliant label A label is for packaged food, what an I.D. is for a person; it […]

Plant-based foods in the spotlight: unveiling how the new generation of plant-based foods is made

The new generation of plant-based foods is vast and quite realistic. Have you ever wondered how is it possible to mimic eggs or meat without using any ingredients from animals? […]

Antinutrients in plant-based foods: are they good or bad for our health?

Did you know that soaking beans in water before cooking is good for your health? Besides being a common practice in some cultures, not everyone knows the science behind this […]

Home Food Preservation

Nowadays, consumers have become more and more interested in being informed about their food. More specifically, they search for information on what their food contains, how it is produced, its […]

Factors Affecting the Quality of Olive Oil

The factors that affect the quality of olive oil can be found at all stages from its formation in the fruit until it reaches the final consumer. During the accumulation […]

Quality Traits of Olive Oil

As mentioned in the international literature, the quality criteria of olive oil are its acidity, oxidation, color and aroma and taste. Acidity Acidity is expressed in g of oleic acid […]

Quality Traits of Table Olives

The size and shape of the olive fruit The fruit load of a tree, fertilization, irrigation, but also the rest of the cultivation interventions are the main factors that influence […]

Olive Oil Production Stages

The process of oil extraction refers to all the treatments to which the olive fruit is subjected, with the aim of producing the final product, the olive oil. From the […]

White Wine Vinification

In white wine vinification – in contrast to red – alcoholic fermentation takes place in the absence of grape skins. The main characteristics of white winemaking are the absence of […]