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ULJARSTVO


Semester: 6
ECTS: 6
Status: Obavezan
Lessons: 3+2+0
Double: Ne
ECTS catalogue
Learning outcomes:

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.

Teaching staff

Name Lectures Exercises Laboratory
BILJANA LAZOVIĆ3x1
MIRJANA ADAKALIĆ1x1
1x1
NATAŠA DAJKOVIĆ1x1
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