As part of the practical application of the Food Technologies 1 course, third-year students of Food Sciences specialty took a scientific trip to olive oil mills in the region of Béni Saf – M’kira, including a traditional mill and another mechanical one that relies on modern methods, under the supervision of Dr. Gherairia Nasrine, Khaicha Nadjet, and Fetouhi Aouatif.
During this visit, the students learnt about the various stages of olive oil extraction, starting from reception, sorting, grinding, and kneading, up to the final processes of separation and storage, with a comparison between traditional and modern mechanical methods in terms of efficiency, product quality, and adherence to food safety standards.
We extend our heartfelt thanks to the operators of the olive oil presses in the Baji Mokhtar region for their warm welcome and cooperation.
