Course Coordinator |
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COURSE CONTENT
Lectures
History and characteristics of the olive oil tree. Olive fruit structure. The importance of optimal harvesting and storage of olive fruits prior to processing. Procedures for olive fruit preservation (traditional and modern) and quality evaluation of the products. Comparations of processes of olive oil manufacture (pressing, centrifugal extraction, percolation). Solvent extraction and olive pomace oil. By-products utilization. Olive oil composition and properties. Factors affecting olive oil quality. Gourmet oils and other products. Requirements on olive oil storage and packaging. Specifics of deterioration of olive oil. International Olive Oil Council (IOOC) – trading specifications and standards for olive oil quality and authenticity and national legislation. Mediterranean diet, olive oil and human health.
Laboratory practices
Determination of basic quality parameters of olive oil according to IOOC. Sensory evaluation of olive oil.
Field work
Visit to olive oil production plant.
LEARNING OUTCOMES