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| Topic title | Innovative Processing Technologies for the Beverage Industry |
| Format | Workshop (face to face) |
| Workload in h | 6 (contact hours) 2 Days workshop |
| Target groups | Food professionals, startup managers, students |
| Language of delivery | Thai/English |
| Person responsible |
Sasitorn Tonchitpakdee Kasetsart University |
| Additional trainers |
Pitiya Kamonpatana Guest speakers (e.g. from company, universities, government agency) |
| Previous knowledge expected | none |
| Learning outcomes |
Upon successful completion of this course, participants should have the ability to:
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| Content | Principle of innovative technologies for beverage industry including both thermal and non-thermal technologies such as irradiation, microwave, radio frequency, infrared and ohmic heating, pulsed electric field, ultrasound, superheated steam, and high hydrostatic pressure. |
| Teaching method | Lectures and groupworks |
| Recommended reading | Sun, DW 2005, Emerging Technologies for Food Processing, Academic Press, Texas. |
| Criteria & registration |
No limitation to number of participants Fee according to expenses and expected number of participants The workshop will take place at KU facilities |
| Assessment of achievements | Written test or oral presentation of assignment (group work). |
| Further information | This workshop Innovative Processing Technologies for the Beverage Industry – took place 27-28 February 2018 at the Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand |
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