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Module Beverage Chemistry and Microbiology
Person responsible

Kriskamol Na Jom

Kasetsart University
Learning outcomes
  • Understand the chemistry of different beverages
  • Understand the microbiology of different beverages
  • Understand the basics of shelf life prediction
Content Principle of chemistry for beverage e.g. colloid, additives, preservatives, principle of microbiology for beverage, shelf-life
Teaching and learning methods
  • Lecture
  • Workshop
  • Field trip
  • Case studies
  • Projects
Language Thai/English
Teaching materials
[Only available for enrolled students]
  • Beer fermentation
  • Chemical composition of beverages
  • Wine fermentation
Assessment method and evaluation

Written examination and oral presentation of term project

Qualification and skill requirements for teacher
  • Ph.D. qualification in Food Science and Technology or related filed with teaching experience in food chemistry, food analysis and food microbiology
  • Senior experts from some related organization i.e. National Food Institute
  • Language competence in both Thai and English
Previous knowledge expected and workload for students None
Further information  

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