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Natural hazard events are able to significantly affect the natural and artificial environment. In this context, changes in landforms due to natural disasters have the potential to affect and, in some cases, even restrict human interaction with the ecosystem. In order to minimize fatalities and reduce the economic impact that accompanies their occurrence, proper planning is crucial. Land use planning can play an important role in reducing current and future risks related to natural hazards. Land use changes can lead to natural hazards and vice versa: natural hazards affect land uses. Therefore, planners may take into account areas that are susceptible to natural hazards when selecting favorable locations for land use development. Appropriate land use planning can lead to the determination of safe and non-safe areas for urban activities. This Special Issue focuses on land use planning for natural hazards. In this context, various types of natural hazards, such as land degradation and desertification, coastal hazard, floods, and landslides, as well as their interactions with human activities, are presented.

Research & information: general --- sea-level rise --- storm surge --- physical vulnerability --- social vulnerability --- Peloponnese --- Greece --- urbanization --- flood --- remote sensing/GIS --- Birendranagar --- Nepal --- landslides --- geographic information system (GIS) --- frequency ratio --- density ratio --- human activities --- land use planning --- historic flood data --- old topographic maps --- GIS --- temporal and spatial distribution of flood events --- marshy areas and lakes --- flood hazard assessment --- Integrated land-use planning --- land degradation --- desertification --- policy --- phronetic approach --- n/a

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The prevention and bioactivity effects associated with the so-called “Mediterranean diet” make olive oil the most consumed edible fat in the food intake of the Mediterranean basin.The road to quality demands that legislation should be followed. Hence, official European Union classifications such as protected designation of origin (PDO), protected geographical indication (PGI), etc. guarantee the quality and the origin of the labeled foodstuff.The profiling of volatile components and the aroma of olive oil are key factors in the quality dimension and are affected by various factors and conditions such as cultivar; atmospheric, pedologic, and fostering conditions; the ripening degree; olive and oil storage; and the technology of oil extraction from drupes, as well as the quality of the pre-extraction procedures.In extra virgin olive oil production, as in all kinds of production, the maintenance of high quality standards is assured by the olive fruits’ and the final products’ quality. Modern milling technologies can aid in the direction of quality and safety and thus can be employed in the production of extra virgin olive oil (EVOO), which can be directly consumed without any further manipulation. The overall quality of EVOO should be determined by quality characteristics including sensory analysis, stability, and nutritional value and safety (microbiology, absence of contaminants and toxins), along with authenticity.Food authenticity issues are very important for the food industry due to legislation aspects, economics, quality specifications and conformance, safety concerns, and religious matters. Authentic EVOO should comply with the producer’s declaration regarding the quality of olive fruits, natural components, the absence of extraneous substances, production technology, the geographical and botanical origin, the production year, and the genetic identity. Hence, olive oil authenticity can be implemented by the validation of the application of accurate specifications for olive fruits and the selection of trustworthy suppliers with a quality assurance system in place. Authenticity methodologies will avoid adulteration but will also aid the control of accidental contaminations, e.g., in factories, where several oils are produced or used at the same time, or cross-contaminations.

Technology: general issues --- yeast microbiota --- extra virgin olive oil --- Nakazawaea molendini-olei --- Nakazawaea wickerhamii --- Yamadazyma terventina --- yeast enzymatic activities --- volatile compounds --- sensory analysis --- phenols --- sensory quality --- varietal typicity --- EVOO --- Kalamata PDO --- Koroneiki cultivar --- Greece --- Messinia region --- EU regulations --- quality and chemical parameters --- sterols --- cv. Koroneiki --- cv. Mastoides --- south Peloponnese --- fatty acids --- botanical origin --- authenticity --- Raman --- FT-IR --- virgin olive oil --- quality --- panel test --- VIS-NIR --- ANN --- made in Italy --- minor components --- pigments --- antioxidants --- non-destructive techniques --- ready-to-use --- spectral signature --- artificial intelligence AI --- olive fruits --- storage temperature --- FAEE --- waxes --- phenolic compounds --- n/a

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• Reference Manager
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The prevention and bioactivity effects associated with the so-called “Mediterranean diet” make olive oil the most consumed edible fat in the food intake of the Mediterranean basin.The road to quality demands that legislation should be followed. Hence, official European Union classifications such as protected designation of origin (PDO), protected geographical indication (PGI), etc. guarantee the quality and the origin of the labeled foodstuff.The profiling of volatile components and the aroma of olive oil are key factors in the quality dimension and are affected by various factors and conditions such as cultivar; atmospheric, pedologic, and fostering conditions; the ripening degree; olive and oil storage; and the technology of oil extraction from drupes, as well as the quality of the pre-extraction procedures.In extra virgin olive oil production, as in all kinds of production, the maintenance of high quality standards is assured by the olive fruits’ and the final products’ quality. Modern milling technologies can aid in the direction of quality and safety and thus can be employed in the production of extra virgin olive oil (EVOO), which can be directly consumed without any further manipulation. The overall quality of EVOO should be determined by quality characteristics including sensory analysis, stability, and nutritional value and safety (microbiology, absence of contaminants and toxins), along with authenticity.Food authenticity issues are very important for the food industry due to legislation aspects, economics, quality specifications and conformance, safety concerns, and religious matters. Authentic EVOO should comply with the producer’s declaration regarding the quality of olive fruits, natural components, the absence of extraneous substances, production technology, the geographical and botanical origin, the production year, and the genetic identity. Hence, olive oil authenticity can be implemented by the validation of the application of accurate specifications for olive fruits and the selection of trustworthy suppliers with a quality assurance system in place. Authenticity methodologies will avoid adulteration but will also aid the control of accidental contaminations, e.g., in factories, where several oils are produced or used at the same time, or cross-contaminations.

yeast microbiota --- extra virgin olive oil --- Nakazawaea molendini-olei --- Nakazawaea wickerhamii --- Yamadazyma terventina --- yeast enzymatic activities --- volatile compounds --- sensory analysis --- phenols --- sensory quality --- varietal typicity --- EVOO --- Kalamata PDO --- Koroneiki cultivar --- Greece --- Messinia region --- EU regulations --- quality and chemical parameters --- sterols --- cv. Koroneiki --- cv. Mastoides --- south Peloponnese --- fatty acids --- botanical origin --- authenticity --- Raman --- FT-IR --- virgin olive oil --- quality --- panel test --- VIS-NIR --- ANN --- made in Italy --- minor components --- pigments --- antioxidants --- non-destructive techniques --- ready-to-use --- spectral signature --- artificial intelligence AI --- olive fruits --- storage temperature --- FAEE --- waxes --- phenolic compounds --- n/a