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Topic title Innovative Processing Technologies for the Beverage Industry
Format Workshop (face to face)
Workload in h  
Target groups Food professionals, startup managers, students
Language of delivery Thai/English
Person responsible

Sasitorn Tonchitpakdee

Kasetsart University
Additional trainers

Pitiya Kamonpatana

Guest speakers (e.g. from company, universities, government agency)
Previous knowledge expected none
Learning outcomes

Upon successful completion of this course, participants should have the ability to:

  • Describe the principles of innovative technologies  for beverage industry such as irradiation , microwave, radio frequency, infrared and ohmic heating, pulsed electric field, ultrasound, superheated steam, and high hydrostatic pressure.
  • Discuss advantages and disadvantages of each technology
Content Principle of innovative technologies  for beverage industry including both thermal and non-thermal technologies such as irradiation, microwave, radio frequency, infrared and ohmic heating, pulsed electric field, ultrasound, superheated steam, and high hydrostatic pressure.
Teaching method Lectures and groupworks
Recommended reading Sun, DW 2005, Emerging Technologies for Food Processing, Academic Press, Texas.
Criteria & registration

No limitation to number of participants

Fee according to expenses and expected number of participants

The workshop will take place at KU facilities
Assessment of achievements Written test or oral presentation of assignment (group work).
Further information This workshop Innovative Processing Technologies for the Beverage Industry – took place 27-28 February 2018 at the Faculty of Agro-Industry, Kasetsart University, Bangkok, Thailand

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