Dear Sir,
As we have been conducted several projects about biotechnological valorisation of OMW in the frame of industry-university partnership, we have a final project planned to be launched in jan.2018 in order to scale up the OMW( olive mill wastewater) fermentation system in our partners olive oil factory. In this context, we could possibly go in a collaboration by combining inputs/outputs of the both projects, intellectual accumulation of knowledge in order to achieve a state of excellence in complete valorisation of OMW.
Please find the review of our projects published in the journal of IOOC by following:
"Industry–university partnership for the simultaneous biotechnological degradation and value enhancement of olive mill wastewater"
http://www.internationaloliveoil.org/store/view/108-olivae-123-english
Sincerely yours
Dear Sir
I read your project and I enjoyed it. As you know Tunisia has a huge heritage of olive trees culture. Olive culture is the main pivot of the Tunisian economy. Tunisia is the fourth largest producer of olive oil and the largest exporter in the world.
I am Dr. Ali MEKKI, PhD, Researcher and Associate Professor, expert in this field of treatment and valorisation of bio-wastes in the olive industry (see my publications). Currently I am the Head of the Experimental station of the Olive Tree Institute of Sfax_Tunisia and we have all the necessary to collaborate in the theme of valorisation of olive bio-waste (OMW, pomace, wood, compost, ). If you want to collaborate with us please send us an e-mail proposal for interinstitutional collaboration and we are ready to collaborate with you.
Sincerely.
Dr. A. MEKKI.
Olive Tree Institute_Sfax. Tunisia.
Dear Alper
I think it might be useful for your project to have a read at my review paper on this matter, in particular on the possible use of olive mill wastewater phenolics in the food industry: http://www.tandfonline.com/doi/abs/10.1080/10408398.2017.1343797?needAccess=true&journalCode=bfsn20
I have also papers where I applied the phenolics extracted from this by-product in food emulsions. I hope they might be useful for research ideas and further studies.
Kind regards
Nick
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