Beverage Technology detailed syllabus for Food Technology (Food Tech) for 2021 regulation curriculum has been taken from the Anna Universities official website and presented for the Food Tech students. For course code, course name, number of credits for a course and other scheme related information, do visit full semester subjects post given below.
For Food Technology 6th Sem scheme and its subjects, do visit Food Tech 6th Sem 2021 regulation scheme. For Professional Elective-VI scheme and its subjects refer to Food Tech Professional Elective-VI syllabus scheme. The detailed syllabus of beverage technology is as follows.
Course Objectives:
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Unit I
INTRODUCTION 9
Classification of beverages and their importance. Scope of food beverages & its processing units in India. Ingredients details in carbonated beverages, History of Soft Drinks, Findings and Development of carbonation apparatus, Transformation of health drinks to common beverages, Product timeline and marketing. Non-carbonated beverages.
Unit II
ALCOHOLIC & NON-ALCOHOLIC BEVERAGES 9
Brewing techniques, nutritional value of alcoholic beverages, Processing aspects (Distillation techniques) of beer, wine, and other non – alcoholic beverages like vodka, rum, gin, whisky, brandy, & toddy. Distilled spirits.
Tea – Processing of different types of tea and its importance, coffee processing – introduction, biological activity of coffee, flavored milk, cereal-based non-alcoholic beverages.
Unit III
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Unit IV
CARBONATED SOFT DRINKS- MANUFACTURING 9
Source of carbon dioxide, chemical and physical properties of carbon dioxide, carbonating process, Machineries and equipment used. Preparation of syrups; Dilution systems; Filling system; Packaging-containers and closures; Effective application of quality controls, brix, acidity to brix ratio, single strength of product- sanitation and hygiene in beverage industry.
Unit V
HEALTH AND REGULATORY ISSUES 9
Quality control of beverage: Quality standards for beverages, chemical, microbial and sensory evaluation, product shelf life. FSSAI, CODEX, FDA and EU regulations- Labelling and packaging; Ingredients according to PFA, EFSA and FDA – Absolute requirements of soluble solids and titrable acidity in beverages.
Course Outcomes:
At the end of the course the students would have the knowledge to
- Formulate the beverages using selected ingredients
- Apply Unit operations involved in the carbonated beverage manufacturing
- Explain the various production techniques in non-carbonated beverages
- Evaluate the quality parameters of fermented beverages
- Implement the food laws and regulations of beverages
Text Books:
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For detailed syllabus of all the other subjects of Food Technology 6th Sem, visit Food Tech 6th Sem subject syllabuses for 2021 regulation.
For all Food Technology results, visit Anna University Food Tech all semester results direct link.