DESCRIPTION AND OBJECTIVES

The course has been designed to give introductory understanding about the beverage technology. The students will learn about different principles and techniques of beverage manufacturing and preservation. Manufacturing of syrups, squashes and traditional beverages and chemical analysis of beverages will be performed

INTENDED LEARNING OUTCOMES

1. To understand the basics of carbonated and non-carbonated beverages
2. To know how to formulate and prepare different kinds of beverages
3. Role of different ingredients in beverage manufacturing
4. To know about methods of water treatment
5. To gain the practical knowledge of beverage analysis
6. To prepare trained manpower for beverage industries

COURSE CONTENTS

Theory

1. Beverages: classification,
2. Beverage industry in Pakistan.
3. Beverage ingredients
4. Water: sources, purification – need, methods.
5. Sweeteners - sugars, artificial sweeteners.
6. Additives: colors, flavors, preservatives, acidulants, stabilizers and carbon dioxide.
7. Carbonated beverages: syrup room operations
8. Carbonated beverages: carbonation, filling, capping, bottle washing.
9. Fruit based beverages: to study difference in fruit pulps and fresh juices.
10. Ready to serve juice and juice concentrate, nectar, cordial, squash, syrup, barley water.
11. Powder drinks and energy drinks.
12. Traditional beverages.
13. Synthetic and low calorie juices.
14. Fruit flavored juices.
15. Fermented beverages: use and role of tea and coffee.
16. Bottled water: manufacture, quality control procedures, plant sanitation.

Practical

1. Formulation and preparation of carbonated and non-carbonated beverages.
2. Preparation and preservation of fruit pulps and juices, sensory evaluation of different instant and powdered mixes/drinks, fermented, still, carbonated and non- carbonated beverages.
3. Storage study of such prepared products under different conditions through taking laboratory tests (physical, chemical, sensory and microbiological examination) during whole storage life.
4. Using different techniques to prepare juice concentrates.
5. Use of low caloric sweeteners for the development of diet beverages.
6. Manufacture of syrups, squashes, traditional beverages, synthetic and powder beverages. Chemical analysis of beverages.
7. Visit to beverage plants. 

READINGS

1. Lea, A.G.H. and J.R. Piggott (eds.). 1995. Fermented beverage production. Blackie Academic & Professional, London, UK.
2. Mitchell, A.J. 1990. Formulation and production of carbonated soft drinks. The AVI Pub.Co. Inc., Westport, Connecticut, USA.
3. Sirivastava, R.P. and Sanjeev, K. 2002. Fruit and vegetable preservation: Principles and practices (3rd Ed.). International Book Distributing Co. Lucknow, India.
4. Srilakshmi, B. 2003. Food science, 3rd ed. New age Int. Pub. Mumbai, India.
5. Ashurst, P.R. 2005. Chemistry and Technology of Soft drinks and Fruit Juices. Blackwell Pub. Co., Oxford.
6. Shachman, M. 2004. The Soft Drinks Companion: A Technical Handbook for the Beverage Industry. CRC Press, Boca Raton, Florida.
7. Steen, D.P. 2006. Carbonated soft drinks - formulation and manufacture. Blackwell Publishers, Oxford, UK.

COURSE SCHEDULE