Department of Plant Sciences

The Processing of Fruits and Vegetables:

The main activities are the chemical and physical analyses of Mediterranean plant culture/crops, the determination of the quality of olive oil, table olives quality and the technological properties of autochthonous olive cultivars. Special attention is paid  to virgin olive oils made from autochthonous cultivars and in determining the specifics between them (oxidative stability and antioxidant properties), as well as sensory analyses of olive oil.