Liquid Vision granted funding for new food solutions

Liquid Vision Innovation has been awarded €25,000 from INCluSilver to develop an optical sensor to improve the quality of olive oil.

INCluSilver, an EU funded programme, of which the University of Surrey is a key partner, supports small and medium-sized enterprises (SMEs) in developing ideas in nutrition for those aged over 50.

Liquid Vision will develop a smart optical sensor suitable for real-time assessment of the quality of extra virgin olive oil, which is full of health-promoting polyphenols and antioxidants. Recent studies have shown that the Mediterranean diet including daily consumption of extra virgin olive oil can increase survival among older Europeans.

Professor Helen Griffiths, executive dean of the Faculty of Health and Medical Sciences at the University of Surrey, says, “We have received many unique ideas, but the ones that really stand out are the ones aiming to improve the quality of life for older adults through nutrient-rich foods. With an ageing population it is important that we support older adults to think carefully about their diet in order to preserve their health.”

Dr Cathy Rushworth, director of Liquid Vision, says, “We are delighted to have been awarded a demonstration voucher from INCluSilver to develop an optical sensor for real-time assessment of extra virgin olive oil quality, in collaboration with AVLAKI, an extra virgin olive oil producer.

”The project will stimulate the food industry to sustainably produce healthier and higher quality foods, with positive impacts on personalized nutrition, particularly for the silver population.”

INCluSilver has awarded nearly €650,000 to 13 SMEs from six different countries to develop their ideas to help improve nutrition amongst over 50’s in Europe.

The projects represent four sectors out of INCluSilver’s five collaborative sectors: agro-food, health, packaging, ICT, and creative industries. All of the selected companies will be featured on the INCluSilver website.