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Maria Clodoveo

University of Bari Aldo Moro Italy

Maria Lisa Clodoveo is an assistant professor with tenure at the University of Bari, Italy. She is the director of the short master in 'Health claims of extra virgin olive oil as marketing tool to improve the company’s competitiveness” and deputy director of the postgraduate course in 'Olive Growing Management.” She is a member of the 'Accademia dei Georgofili” and of 'Accademia Nazionale dell’Olivo e dell’Olio.” She is a member of the scientific committee of the international journal Grasas y Aceites. She is the founder of the 'Research Centre for Olive Growing and Olive Oil Industry” at the University of Bari. She is the winner of the award 'Antico Fattore” (2016) assigned by the 'Accademia dei Georgofili” for the innovative approach on virgin olive oil technologies and the award for 'Innovation and applicability” at the International Congress GENP 2016 for the results obtained in the application of ultrasound technology to the virgin olive oil process. She is the inventor of two patents and the author of more than 100 articles and book chapters in the olive oil sector.

1chapters authored

Chapters authored

Does the Introduction of Ultrasound in Extra-Virgin Olive Oil Extraction Process Improve the Income of the Olive Millers? The First Technology for the Simultaneous Increment of Yield and Quality of the Product

By Maria Lisa Clodoveo, Filomena Corbo and Riccardo Amirante

Olive oil is an important product of the European agro-alimentary sector. The current olive oil extraction process can be further improved in order to overcome the weaknesses of the actual system in terms of non-continuity, reduction of oil in waste, sustainability, and improvement of quality both in the healthy and sensory perspective. Many innovative approaches have been developed to improve the olive oil extraction process. However, not all the proposed innovations have the opportunity to effectively reach a technological level of readiness close to “ready for the market.” An innovator should simultaneously evaluate the aptitude of its invention to turn into a widely used commercial product both under the technological and the marketing perspectives. Under the technological point of view, an innovation should be effective, so, adequate to accomplish a purpose, and efficient, so, able to perform or functioning in the best possible manner with the least waste of time and effort. Under the marketing point of view, an innovation should be able to develop products that accurately and timely respond to customer needs, offering a valuable experience to the customer, exceeding his expectations. The innovative EVOO process based on ultrasound extraction has several advantages useful to improve olive miller income: higher yield extraction, higher polyphenols, and lower bitter and pungent taste than traditional EVOO samples.

Part of the book: Technological Innovation in the Olive Oil Production Chain

Related collaborators

Innocenzo Muzzalupo

Council for Agricultural Research and Economics, Research Centre for Olive, Citrus and Tree Fruit

Amany Basuny

Beni-Suef University , Egypt

Riccardo Amirante

Polytechnic University of Bari , Italy

Emanuele De Paoli

University of Udine , Italy

Azeddine Si-Ammour

Fondazione Edmund Mach , Italy

Alev Yüksel Aydar

Celal Bayar University , Turkey

Alicia Penissi

Filomena Corbo

University of Bari Aldo Moro , Italy