Course Details
Subject {L-T-P / C} : FP4303 : Beverage Technology { 3-0-0 / 3}
Subject Nature : Theory
Coordinator : Dr. Rachna Sehrawat
Syllabus
Types of beverages and their importance status of beverage industry in India Manufacturing technology
for juice-based beverages synthetic beverages technology of still, carbonated, low-calorie
and dry beverages isotonic and sports drinks role of various ingredients of soft drinks,
carbonation of soft drinks. Specialty beverages based on tea, coffee, cocoa, spices, plant extracts,
herbs, nuts, dairy and imitation dairy-based beverages. Alcoholic beverages- types, manufacture
and quality evaluation the role of yeast in beer and other alcoholic beverages, ale type beer, lager
type beer, technology of brewing process, equipment used for brewing and distillation, wine and
related beverages, distilled spirits. Packaged drinking water- definition, types, manufacturing
processes, quality evaluation and raw and processed water, methods of water treatment, BIS
quality standards of bottled water mineral water, natural spring water, flavored water,
carbonated water.
Course Objectives
- To describe the characteristics and production methods of both alcoholic and non- <br />alcoholic beverage types.
Course Outcomes
To describe the characteristics and production methods of both alcoholic and non- <br />alcoholic beverage types.
Essential Reading
- David McClements, Food emulsions, CRC Press
- Varnam and Sutherland, Beverages: Technology, Chemistry and Microbiology, CRC press
Supplementary Reading
- Woodroof and Phillips, Beverages: Carbonated and Non-Carbonated, CRC Press
- Hui, Handbook of Food and Beverage Fermentation Technology, CRC Press