Alcoholic Beverage Technology

Module	Alcoholic Beverage Technology
Person responsible	Sumallika Morakul Kasetsart University
Learning outcomes	Understand principle of alcohol beverage processing, including wine, beer, spirits and related drinks Know how to control the quality of product Can identify the problem and its solution properly
Content	Principle of wine, beer, spirit and related drink production Process control Product quality control and analytical method Nutrition and health aspects Trends and developments
Teaching and learning methods	Lecture E-learning Lab demonstration
Language	Thai/English
Teaching materials [Only available for enrolled students]	Beverage Technology I+II Winemaking Technology Distilled Spirits Whisky - cereal-based distilled beverage Brandy - fruit-based distilled beverage Rum, vodka, gin Rice spirits of Asian countries
Assessment method and evaluation	written examination 50% oral presentation 25% course attendance 5% The overall score must higher than 50% to pass the course A: 80% up B:70-79% C:60-69% D:50-59% F<50
Qualification and skill requirements for teacher	- Ph.D. qualification with teaching experience in food biotechnology and food science - Senior experts from some related organization - Language competence in both Thai and English
Previous knowledge expected and workload for students	None
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