Food & Beverages

Course Objectives:

1. To provide an understanding of the technology and processing of food and beverage products.

2. To study the role of ingredients, processing methods, and packaging in the food and beverage industry.

3. To analyze the nutritional, sensory, and functional properties of food and beverage products.

4. To understand the commercialization and market trends in the food and beverage sectors.

5. To explore emerging technologies and sustainability practices in the food and beverage industry.
   
   

Course Outcomes:

Upon successful completion of this course, students will be able to:

1. Understand the principles of food and beverage processing.

2. Identify key ingredients and their roles in food and beverage formulations.

3. Apply different processing technologies to create various food and beverage products.

4. Evaluate nutritional, sensory, and functional attributes of food and beverage products.

5. Discuss market trends and innovations in the food and beverage industry.
   
   

Unit 1: Introduction to Food and Beverages Technology

• Overview of the food and beverage industry

• Classification of food and beverage products

• Raw materials and ingredients used in food and beverage formulations

• Processing technologies: blending, mixing, fermentation, and extraction
  
  

Unit 2: Processing of Non-Alcoholic Beverages

• Water, fruit juices, and vegetable juices

• Carbonated drinks, energy drinks, and sports beverages

• Dairy-based beverages: milkshakes, flavored milk, and dairy smoothies

• Health beverages: functional drinks, teas, and herbal drinks
  
  

Unit 3: Processing of Alcoholic Beverages

• Brewing: beer and ale production

• Winemaking: fermentation and aging techniques

• Distilled beverages: whiskey, rum, and vodka

• Fermentation and maturation in alcoholic beverage production
  
  

Unit 4: Nutritional and Sensory Aspects of Food and Beverages

• Nutritional properties of food and beverages

• Sensory evaluation techniques: taste, texture, aroma, and appearance

• Functional foods and beverages: bioactive compounds and health benefits

• Role of fortification and enrichment in food and beverage products
  
  

Unit 5: Emerging Trends and Sustainability in the Food and Beverage Industry

• Plant-based and alternative protein beverages

• Innovations in food and beverage processing: 3D printing, HPP, and cold plasma

• Sustainability practices: packaging, waste reduction, and energy efficiency

• Regulatory frameworks and market trends in the food and beverage industry
  
  

References:

1. Hui, Y. H. (2012). Handbook of Food and Beverage Fermentation Technology. CRC Press.

2. Faridi, H., & Haug, W. (2018). Food and Beverage Quality Control: An Overview. Wiley-Blackwell.

3. Wrolstad, R. E., & Smith, D. E. (2016). Fruit and Vegetable Processing. Springer.

4. Singleton, V. L., & Spector, G. (2017). Wine Analysis and Production. Springer.

5. Codex Alimentarius: Food & Beverages Standards and Guidelines. FAO/WHO.