| NAME OF THE COURSE |
Processing of Olives |
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Code |
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Course teacher |
Asst Prof Ivica Ljubenkov |
Credits (ECTS) |
7.0 |
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Associate teachers |
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Type of instruction (number of hours) |
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Status of the course |
Mandatory |
Percentage of application of e-learning |
0 % |
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| COURSE DESCRIPTION |
Course objectives |
Students will acquire the basic practical knowledge on the production of olives and their processing in olive oil and table olives. |
Course enrolment requirements and entry competences required for the course |
|
Learning outcomes expected at the level of the course (4 to 10 learning outcomes) |
After passing the exam the student is able to:
- Demonstrate the basic steps in making olive oil and table olives production,
- Independently perform basic tests of olive oil and table olives quality evaluation,
- Know the basic legislation in the field of olive oil and table olives.
- Choose the correct approach in solving the problems with waste materials from olive oil and table olives production, |
Course content broken down in detail by weekly class schedule (syllabus) |
1st week: Introduction to olive processing
2nd week: Chemical, physic and morphometric characteristics of major olive cultivars
3rd week: Parameters affecting the quality of olive oil and table olives
4th week: Quality of olive oil and table olives
5th week: Legislation in the field of olive oils and table olives
6th week: Optimal technological maturity of olives
7th week: I. Colloquium
8th week: Harvesting
9th week: Storage
10th week: Processing methods for olive oils
11th week: Processing methods for table olives
12th week: Storage of olive oils and table olives
13th week: Processing and packaging
14th week: Waste materials from the production of olive oil and table olives: economic and ecological point of view
15th week: II. Colloquium |
Format of instruction: |
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Student responsibilities |
Admission to the lectures and seminars of at least 70% of the times scheduled. Students are required to attend laboratory practice and field work 100%. |
Screening student work (name the proportion of ECTS credits for eachactivity so that the total number of ECTS credits is equal to the ECTS value of the course): |
Class attendance |
1.5 |
Research |
0.0 |
Practical training |
1.0 |
Experimental work |
0.0 |
Report |
0.0 |
|
1.0 |
Essay |
0.0 |
Seminar essay |
0.0 |
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Tests |
3.5 |
Oral exam |
0.0 |
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Written exam |
0.0 |
Project |
0.0 |
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Grading and evaluating student work in class and at the final exam |
The course content is divided into three units that students take over partial exams or joining final exam at the end of the semester. The exam is considered passed if students achieve at least 60%. The final grade is based on the evaluation of partial exams. Grades: <60% not satisfied; 60-70% successful (2) 70-80% good (3), 80-90% very good (4), 90-100% excellent (5). |
Required literature (available in the library and via other media) |
Title |
Number of copies in the library |
Availability via other media |
D. Boskou, Olive Oil-Chemistry and Technology, AOCS press, Champaign, Illinois, 1996, ISBN 0-935315-73-X. |
1 |
|
Maslina i maslinovo ulje A-Ž, (Zadro, B. i Perica, S., ur.), Naklada Zadro, Zagreb, 2007, ISBN 978-953-182-075-2. |
1 |
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O. Koprivnjak, Djevičansko maslinovo ulje: od masline do stola, MIH, Poreč, 2006, ISBN 953-95365-2-9. |
1 |
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B. Škarica i sur., Maslina i maslinovo ulje visoke kakvoće u Hrvatskoj, Mario Bonifačić, Punat, 1996. |
1 |
|
S. Kailis i D. Harris, Producing Table Olives, Landlink Press, Collingwood, 2007. |
1 |
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S. Bulimbašić, Proizvodnja maslinovog ulja i konzerviranje masline, Mediteranska poljoprivredna knjiga, 2013 |
2 |
|
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Optional literature (at the time of submission of study programme proposal) |
B.W. Zoecklein, K.C. Fugelsang, B.H. Gump, F.S. Nurs, Wine analysis and production, Kluwer Ac./Plenum Pubishers, New York, 1995.
M.A. Amerine, C.S. Ougs, Methods for analysis of musts and wines, John Wiley&Sons, 2000.
R.P. Vine, Winemaking: Form grape growing to market place, Springer, New York, 2002.
M.A. Amerine; H.W. Berg, R.E. Kunkee, C.S. Ough, V.L. Singleton, A.D. Webb, Technology of winemaking, Avi Publishing Co., Westport, Connecticut, 1980.
K.C. Fugelsang, Wine microbiology, New York, ChapmanHall, 1997.
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Quality assurance methods that ensure the acquisition of exit competences |
Quality assurance will be performed at three levels:
(1) University Level;
(2) Faculty Level by Quality Control Committee;
(3) Lecturer’s Level. |
Other (as the proposer wishes to add) |
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