ULJARSTVO

After passing the exam, the student should: Know the factors that affect the quality of olive oil, the olive fruit processing process. He knows the basic composition of olive oil, the conditions necessary for storing olive oil. Can describe the principle of forming a panel and evaluating the quality of olive oil. It recognizes quality olive oil and distinguishes oil with a negative attribute (flaw). He is familiar with secondary products from olive processing and the possibilities of further processing and use. He is qualified for teamwork, critical thinking and presentation of knowledge.