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In Calabria, born olive oil gel

During the initiative, Start Up Calabria was awarded the inventiveness of a group of ten chemical engineers. All women. The idea was brought forth at the Laboratory of Food Engineering, Department of Electronic and Computer Engineering modeling systems engineering of the University of Calabria

Olive oil star of the sixth edition of the Start Cup Calabria.

It 'a competition of innovative business ideas, organized by CalabriaInnova, University of Calabria, University Magna Graecia and the Mediterranean University.

To win was the olive oil, the feminine, and then into a completely new garment.

The project was born in the "workshop of the girls" so named because in the laboratory of Food Engineering, Department of Electronic and Computer Engineering modeling systems engineering of the University of Calabria (DIMES), directed by Bruno de Cindio, working women only.

The ten engineers, also with the help of a graphic designer, have created an oil similar to a gel, which is preserved in sachets, like those of ketchup, and can be flavored: pepper, lemon and rosemary.

"We've thought of all those in a rush and have little time for lunch: mothers, workers, people on the go - says the engineer Valentina Mancina - We are a company in the race and is a company practice. That's why traditional bottle of oil can become obsolete in comparison teabags oil gel Mondose. "The oil has the consistency of a sauce, preserves all the properties, starting with the taste of our green gold. We have increased the consistency of olive oil. The gel-oil adheres to the salad leaves such as preventing it from slipping off, so not likely to anoint those who consume it. "

A product "high tech" futuristic all-Italian made ​​with raw materials from Calabria.

This idea comes from the further development of an international patent and a National Operational Programme for Research and Competitiveness called Bio Oil Spread (oil spreads), always the Laboratory of Rheology and Food Engineering, University of Calabria, who intends to organize in an innovative substances based fat by checking the consistency of olive oil until it is actually like a margarine without changing chemically and without restricting the nutraceutical and health qualities of olive oil, real Italian excellence.

by S. C.
04 november 2014, Technical Area > Olive & Oil

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