| Module |
Practical Laboratory in beverage industry |
| Person responsible |
Chaleeda Borompichaichartkul
Chulalongkorn University |
| Learning outcomes |
- Understanding concepts and practices of process involved in the manufacturing of beverages
- Understanding the implementation of physical, chemical, microbiological and sensory measurements in beverage industry
- Capability to evaluate the impact of manufacturing process on the quality and safety of beverage products
- Improving skills in planning and conducting experiments, collecting data, analyzing and interpreting results, and writing technical reports
|
| Content |
- Introduction to laboratory practice and safety concern
- Preparation of raw materials: sorting, peeling, extraction etc.
- Thermal process: retort, canning and heat penetration
- Pasteurization unit: plate-heat exchanger
- UHT pilot plant demonstration
- Spray and drum drying system
- Concentration by evaporation
- Clarification and filtration
- Beverage packaging assessment
- Analysis of physical, chemical, microbiological and sensory characteristics of beverage products
|
| Teaching and learning methods |
- PowerPoint Presentation
- E-learning
|
| Language |
Thai/English |
Teaching materials
[Only available for enrolled students] |
- Laboratory direction
- Equipment or instrument demonstration
- Clip VDO for demonstrate the process
|
| Assessment method and evaluation |
- Attendance, technical skill and performance
- Laboratory report
- Written examination
|
| Qualification and skill requirements for teacher |
- Ph.D in Food Technology, Food Science and Technology, Biotechnology or related field or
- Having experience in the processing unit of beverage industry for at least 5 years
|
| Previous knowledge expected and workload for students |
- Unit operation and automation
- Beverage chemistry and microbiology
|
| Further information |
|
