The NVS (nutritional value score) algorithm
for the nutritional classification of EVO oil
Origin and collaboration
The NVS algorithm is the result of collaboration between the Dr. Filippo Conticelli and the University of Florence.
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
After almost two years of research, the Nutritional Value Score (NVS) for EVOO has been achieved.
The NVS algorithm assigns a score from 0 to 100 to the nutritional and chemical profile of the analyzed EVOO.
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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