A team of UC Davis students was selected as the winners of the 2014 iGEM competition in Boston on November 3rd for their olive oil biosensor!
"Extra virgin olive oil is a fresh juice extracted from olive fruits. As with other fruit juices, the freshness and flavor quality of olive oil diminish with time, and the rate of deterioration is influenced by packaging type. To maximize shelf stability, the ideal packaging material would prevent light and air penetration, and the oils would be stored in the dark at 16 –18 °C (61 – 64 °F)."
The Center relies on financial support from those who embrace our innovative and cost-effective efforts for olive growing and processing.