School of Agriculture
"Where You Can Find The Best Agricultural Knowledge, And Hope You the Best Wishes In Our Campus"
0603783 Olive and olive oil processing
Course Description :

This course will cover the pickling process for green and black olives as well as olive paste. Quality parameters related to the pickled olives will also be considered. Olive oil extraction using different techniques i.e. hydraulic, centrifugal and selective filtration (senolia method) will be explained. Factors affecting the pressed olive oil quality will be covered. Processing of olive by-products such as olive meal or pomace, olive water and soap making will be discussed.

 
Department :Nutrition and Food Technology
Program :Ph.D in Food science and Technology
Course Level :Master
Course Outline :
Olive and Oilve Oil Processing (0603783) ILO's.doc