The NVS (nutritional value score) algorithm
for the nutritional classification of EVO oil
Origin and collaboration
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The NVS algorithm is the result of collaboration between the Dr. Filippo Conticelli and the University of Florence.
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Developed with the NEUROFARBA and DAGRI departments.
Main goal
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Create an objective and universal certification method for extra virgin olive oil (EVO), based on chemical parameters with recognized nutraceutical properties and ability to reduce sensitivity to oxidation during shelf-life.
Development and duration
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After almost two years of research, the Nutritional Value Score (NVS) for EVOO has been achieved.
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The NVS algorithm assigns a score from 0 to 100 to the nutritional and chemical profile of the analyzed EVOO.
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It provides a scientific, transparent, fast and intuitive analysis of the product.
Scientific recognitions
The NVS algorithm has recently obtained international scientific recognition with the publication of the article "Chemical Data and Relationship for a scoring Algorithm of Extra Virgin Olive Oils Nutritional Value" in the Molecules magazine on 21 January 2024, signed by Lorenzo Cecchi, Filippo Conticelli, Bruno Zanoni et al.
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