Programme Director of Food Science and Technology (FST), Prof Xu Baojun, worked as a corresponding author on a paper that was titled ‘A critical review on analytical techniques to detect adulteration of extra virgin olive oil’, which resulted in being published in the popular journal, ‘Trends in Food Science & Technology’.


Prof Xu Baojun

‘Trends in Food Science & Technology’ is the official journal of the International Union of Food Science and Technology (IUFoST) and it belongs to the famous Elsevier Publishing Group.

It is one of the premier international peer-reviewed journals known for publishing critical reviews and commentaries of current technology, food science and human nutrition. Impact factor of this journal from Journal Citation Reports (JCR) of 2018 by Clarivate Analytics is 8.519, which ranks it at number two among 255 other international journals in the area of food and biological sciences.

Due to the high demand and high cost of extra virgin olive oil (EVOO), fraudsters deliberately blend low-cost poor quality edible oil with EVOO to get economic benefits. Various official chemical methods are available for the detection of common adulterants in EVOO. However, these procedures are performed in laboratories and therefore time-consuming, due to employing toxic chemicals and sample preparation before analysis.




The article summarised the rapid, precise and green analytical methods to detect and quantify adulteration in EVOO. Chromatographic, spectroscopic, differential scanning calorimetry (DSC), DNA analysis and digital imaging methodologies were critically discussed in this report.

FST Research Assistant Professor, Dr Maninder Meenu, is the first author of the article while FST graduate, Ms Cai Qianxi, is the second author of the article. The paper and related project is supported by Zhuhai Higher Education Construction Project (Zhuhai Key Laboratory of Agricultural Product Quality and Food Safety).

Online address


Editors: Samuel Burgess, Deen He (MPRO)
(From DST-FST)