Project details: fats and oils
Details of Agency-funded projects under the Food Authenticity research programme (Q01).
Q01017: Detection of hazelnut oil addition to olive oil
This research project aims to investigate a range of methods to detect the presence of hazelnut oil in olive oil.
Q01019: Apply GC-Pyrolysis-IRMS to determine the authenticity of vegetable oils, wine, fruit juices and favours.
This research project aims to develop a method to verify claims of the origin of wine.
Q01027: Adulteration of olive oil with hazelnut oil: to enable detection of hazelnut oil in virgin and refined olive oils.
This research project aims to develop a method to detect unrefined hazelnut oil in virgin olive oil.
Q01058: Detection of the adulteration of olive oil by hazelnut oil
This research project aims to develop a method than can be used to detect the presence of hazelnut oil in olive oil.
Q01059 : Development and assessment of methods for the detection of adulteration of olive oil with hazelnut oil
This research project aims to develop a method than can be used to detect the presence of hazelnut oil in olive oil.
Q01060: Development of molecular markers suitable for the detection of olive oil adulteration with hazelnut oil
This research project aims to develop a method than can be used to detect the presence of hazelnut oil in olive oil.
Q01077: A review of literature on chemical markers that have the potential for identifying contamination or adulteration of speciality oils and spreadable fats.
This research project aims to provide information on possible alternative approaches to identify adulteration of oils and fats.
Q01091: Traceability of origin and authenticity of olive oil by combined genomic and metabolomic approaches
This research project aims to investigate DNA methods to identify the variety of olives used in olive oil production.
Q02008: Purity of criteria of speciality oils
This research project aims to determine the composition of some speciality oils including walnut, sesame seed, hazelnut and grapeseed in order to update the current databases for these oils.