Beverage Chemistry and Microbiology

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]	Clip video, Youtube, Newspaper, Magazine, Kahoot or Game, Power point on: Beer fermentation Chemical composition of beverages Wine fermentation Microbiology of Beverages
Assessment method and evaluation	Written examination and oral presentation of term project
Qualification and skill requirements for teacher
Previous knowledge expected and workload for students	None
Further information

Search form