On June 2, leading food science researchers from renowned U.S. universities will come together next month for a virtual seminar focused on the comprehensive utilization of olive byproducts. The webinar will present innovative strategies aimed at transforming agricultural waste into high-value resources that benefit both the economy and the environment.
Attendees will learn about the extraction of phenolic compounds as value-added antioxidants, the production of biogas from olive pomace through enzymatic treatment and anaerobic digestion, and the use of olive pit-derived biochar for wastewater and soil treatment. In addition, experts will introduce techno-economic and life-cycle assessments to evaluate the financial feasibility and environmental impact of these processes.
Presenters will include Dr. Selina Wang from the University of California, Davis; Dr. Stephanie Jung from California Polytechnic State University, San Luis Obispo; and Dr. Yiming Feng and Dr. Haibo Huang from Virginia Tech.
The event is supported by a U.S. Department of Agriculture’s Agricultural Marketing Service grant. While the USDA is funding the project, the content presented during the webinar will reflect the authors’ views alone.
Photo/Emre, Ankara, Turkey by Unplash
Speakers
Dr. Selina Wang, Associate Professor of Cooperative Extension, UC Davis FoodScience and Technology
Dr. Yiming Feng, Assistant Professor and Extension Specialist, Virginia Seafood Agricultural Research and Extension Center, Virginia Tech
Dr. Stephanie Jung, Professor, Food Science and Nutrition Department , Cal Poly, San Luis Obispo
Dr. Haibo Huang, Associate Professor, Food Science and Technology, Virgina Tech
Comprehensive Utilization of Olive Byproducts Webinar
Date: June 3, 2025
Time: 8:00 am – 9:00 am PDT
Zoom link: https://virginiatech.zoom.us/j/89264621868
