UNIT - I Introduction and History of growth. Type of beverages: fruit & vegetable juices, fermented and non-fermented beverages, synthetic beverages, carbonated and non-carbonated beverages. Tea, Coffee and Cocoa: Production, composition, processing and preparation. UNIT - II Fruit and Vegetable Beverages: Juice extraction, clarification, preservation, packaging, concentration and drying. Various beverages from fruit juices, their preparation and preservation. UNIT - III Non-carbonated and carbonated synthetic beverages: Ingredients, source of carbon dioxide, chemical and physical properties of carbon dioxide, carbonating process, packaging of carbonating beverages. UNIT-IV Alcoholic Beverages: Non-Distilled Beverages: Beer and Wine Distilled Beverages: Vodka, Rum, Gin, Whisky, Arack, Toddy, Brandy UNIT-V Water for beverages: Types of water required for beverages, treatment of water. Additives for beverages: Natural and synthetic sweeteners and colours, acids, emulsifiers, preservatives, flavours and Flavour enhancers. Quality control of beverage: Quality standards for beverages, chemical, microbial and sensory evaluation, product shelf life. REFERENCES: Foods: Facts and Principles: N. Shakuntala Manny and M. Shadaksharaswamy Course Outcomes: Student will be able to learn about: a) Meaning of beverage, history & types of beverages consumed worldwide. b) About the types & manufacturing of non-alcoholic beverages. c) About the types & manufacturing of alcoholic beverages. d) About the types & manufacturing of hot drinks. e) About the water importance, types available and used in manufacturing of beverages. f) About the additives used in beverages. g) About quality evaluation and shelf life of beverages.