Processing of Olive Fruit

Code:

270001

ECTS:

3.0

Lecturers in charge:

prof. dr. sc. Dubravka Škevin

Lecturers:

izv. prof. dr. sc. Klara Kraljić - Laboratory exercises
izv. prof. dr. sc. Marko Obranović - Laboratory exercises
prof. dr. sc. Dubravka Škevin - Laboratory exercises

Take exam:

Studomat

Load:

1. komponenta

Lecture type	Total
Lectures	20
Field exercises	9
Laboratory exercises	6

* Load is given in academic hour (1 academic hour = 45 minutes)

Description:

Learning outcomes:

Literature:

Skripta iz predmeta Procesi prerade maslina i kontrola kvalitete proizvoda, Skripta je dostupna putem Merlina, prof.dr.sc. Dubravka Škevin, 2016.

Optional literature:

Handbook of Olive Oil Analysis and Properties, , prof. Ramon Aparicio i prof. John Harwood, Springer New York Heidelberg Dordrecht, London, 2015.

6. semester

izborni B - pdN - Regular studij - Nutrition

Consultations schedule:

Processing of Olive Fruit