| Module |
Beverage Product Development |
| Person responsible |
Sudathip Sae-Tan (KU)
Chaleeda Borompichaichartkul (CU)
|
| Learning outcomes |
- Capability to understand and gain experience in the process of beverage product and process development
- Capability to integrate knowledge in chemistry, microbiology, processing, packaging and engineering concepts in beverage product and process development
- Capability to identify challenges involved in beverage product and process development
- Understanding techniques and knowledge related to basic consumer research and marketing concerns in beverage industry
- Capability to prepare a prototype or concept of new beverage product and process
- Understanding concept of sustainable waste management and by-product utilization from beverage industry
- Capability to develop and enhance team cooperation and communication skills
|
| Content |
- Introduction: types of product development , significance to beverage industry, product policy and goals, product failure and success
- Generating and screening of new product ideas
- Product concept and concept testing
- Development of prototype product: information search, feasibility, detailed process and packaging
- Process development
- Experimentation in prototype development
- Sensory Analysis and consumer testing
- Shelf life study
- Sustainable waste management and by-product utilization
|
| Teaching and learning methods |
- PowerPoint Presentation
- E-learning
|
| Language |
Thai/English |
Teaching materials
[Only available for enrolled students] |
Lecture note, Book and Online materials on:
- Innovation: Product Development Revolution, Perspective
- Global food and drink developments
- Brainstorming and Idea Schreening
- Glass Packaging
- Paper packaging
- Plastic Packaging
- Metal Packaging
- Aseptic Packaging
- Overview: Innovative Processing Technology for Beverage Industry
- Pulsed electric field processing
- Ohmic Heating
- Microwave pasteurisation/sterilisation
- High Pressure Processing
- Microbiological aspects of high pressure processing
- High pressure Homogenization for beverage application
- UV technology
- Cold plasma technology
|
| Assessment method and evaluation |
- Course assignment
- Oral presentation
- Written examination
- Participation during contact hours
|
| Qualification and skill requirements for teacher |
- Ph.D in Food Technology, Food Science and Technology, Biotechnology or related field or
- Having experience in the product development of food factory for at least 5 years
|
| Previous knowledge expected and workload for students |
- Unit operation and automation
- Beverage chemistry and microbiology
|
| Further information |
|
