This subject contains a 2 day Compulsory Residential School.
The student will learn about olive oil extraction and composition. Quality parameters such as free fatty acids, fatty acid profiles, rancidity, phenolics, sterols and peroxide values will be explained and related to IOOC guidelines and sensory properties. An introduction to the microbiology of the olive will cover table olive production, as well as vegetable water and pomace disposal.
No offerings have been identified for this subject in 2019.
HD/FL
One session
School of Wine and Food Sciences
Olive Oil: Oil components, oil flaws, IOOC guidelines, oil testing. Oil extraction; Table olives: Olive components, olive microbiology, table olive flaws; Waste management: Vegetable water disposal, pomace disposal, legal requirements.
This subject contains a 2 day Compulsory Residential School.
For further information about courses and subjects outlined in the CSU handbook please contact:
The information contained in the CSU Handbook was accurate at the date of publication: May 2019. The University reserves the right to vary the information at any time without notice.