ULJARSTVO

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.