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ULJARSTVO


Semester: 2
ECTS: 6
Status: Izborni
Lessons: 2+1+0
Double: Ne
ECTS catalogue
Learning outcomes:

After passing the exam, the student should: - Know the factors that affect the quality of olive oil and the olive fruit processing process. - Knows the basic composition of olive oil and the conditions required for storage of olive oil. - Can describe the principle of forming a panel and evaluating the quality of olive oil. - 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 LAZOVIĆ2x1
2B
MIRJANA ADAKALIĆ1x1
2B
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