Tatjana Klepo spent eighteen days of professional training (from 12.06.2017 till 28.06.2017) at the Institute of Fats (Spanish Council for Scientific Research-CSIC) in Sevilla, Spain (http://www.ig.csic.es/contenido/ver/10/Inicio). The host was Dr Ana Gracia Perez Rubio, from the Department of biochemistry and molecular biology of plant products. During the training, the colleague improved her knowledge in the methodology of preparation and analysis of volatile compounds and polyphenol composition in olive leaf and olive oil.

Tatjana Klepo provela je stručno usavršavanje u trajanju od 18 dana (12.06.2017. do 28.06.2017.) na Insitutu za masti (Španjolski savjet za znanost – CSIC) u Sevilli, Španjolska (http://www.ig.csic.es/contenido/ver/10/Inicio). Domaćin je bila Dr. Ana Gracia Perez Rubio sa zavoda za biokemiju i molekularnu biologiju biljnih proizvoda. Kolegica je tijekom usavršavanja upotpunila znanje u pripremi i analizi hlapivih spojeva i sastava polifenola iz lista i ulja masline.