About QuaAuthentic_GR

The project QuaAuthentic_GR “Development of innovative “tools” to determine the authenticity of basic exportable Greek products of high added value: Raising the awareness of consumers and professionals” is a three-year project (25/07/2018-25/08/2021), co‐financed by the European Regional Development Fund of the European Union and Greek national funds through the Operational Program Competitiveness, Entrepreneurship and Innovation, under the call RESEARCH – CREATE – INNOVATE (code: Τ1ΕDK-05678).

Prolepsis is the Project Coordinator and the Agricultural University of Athens, Department of Food Science and Human Nutrition is the Scientific Manager. Other participating organisations are the Food Testing Laboratory, ERGANAL and the SEVITEL.

The vision of the QuaAuthentic_GR project is to prevent the adulteration and ensure the authenticity of olive oil and honey that constitute traditional Greek products of high importance for the national economy and public health. Extra-virgin olive oil is one of the most commonly adulterated food products and constitutes the most common food product subject to adulteration in Greece as well as worldwide. At the same time, honey stands among the top five adulterated products within the EU.

The specific objectives of the QuaAuthentic_GR project are to develop:
1. Innovative tools to identify the specific qualitative and quantitative characteristics of Greek types of olive oil and honey, verifying their geographical and botanical origin.
2. A “library” of the qualitative and quantitative characteristics of olive oil and honey products, to be classified according to their geographical and botanical origin.
3. Educational material to raise awareness regarding food quality, authenticity and adulteration issues addressed to consumers as well as to producers, food companies and other relevant stakeholders.

To accomplish all the aforementioned objectives, accredited food laboratories, research and academic institutions and food service establishments are collaborating. The project, following a holistic approach, is expected to have a positive impact on a major public health concern in Greece, related to the adulteration of high added value food products.