NAME OF COURSE/MODULE: BEVERAGE TECHNOLOGY
COURSE CODE: SBT4053
NAME(S) OF ACADEMIC STAFF: ASSOC PROF CHEK ZAINI HASAN
RATIONALE FOR THE INCLUSION OF THE COURSE/MODULE IN THE PROGRAMME: This course teaches how to apply technologies in beverage processing respective to raw material origins, processing technologies available, metabolism and bioavailability of food components and food safety. Students are independent in an awareness selecting of raw materials and recognition applying of the adequate processing technologies with a persuaded explanation.
SEMESTER AND YEAR OFFERED: SEM 1 / YEAR 4
TOTAL STUDENT LEARNING TIME (SLT) FACE TO FACE TOTAL GUIDED AND INDEPENDENT LEARNING
L = Lecture

T = Tutorial

P = Practical

O= Others

L

24

T

 

0

P

 

18

O

 

78

L + T + P + O = 120 HOURS

CREDIT VALUE: 3
PREREQUISITE (IF ANY): NONE
OBJECTIVES: 1.     To Describe the characteristics and production methods of various beverage types.

2.     To Use laboratory techniques to analyze and measure important physicochemical parameters of beverages.

3.     To develop skill in processing and producing beverages.

4.     To detect and solve problems associated to quality of beverage products.

LEARNING OUTCOMES:

 

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

1.     Point out the role of ingredients and additives in producing beverage products (C4 – LO1).

2.     Measure and analyze important physicochemical parameters of beverages (P4 – LO2).

3.     Justify and analyze the problem associated to quality of beverage products (A3 – LO2).

4.     Study the basic equipments and tools used in beverage industries (A3 – LO8).

TRANSFERABLE SKILLS: Students should be able to develop problem solving skills through a process of lectures and practicals.
TEACHING-LEARNING AND ASSESSMENT STRATEGY:

 

Teaching-learning strategy:

The course will be taught through a combination of formal lectures, assignments, group work, informal activities and various textbooks.

Assessment strategy:

i.      Formative

ii.     Summative

SYNOPSIS:

 

This course includes the study of different beverages from a food science perspective. It focuses on the technological aspects of processing and packaging of Beverages. It will cover topics including processing and technologies of alcoholic and non-alcoholic beverages; physical, microbiological, and chemical properties of both raw materials and finished products; GMPs, ISO 9002, HACCP, basic concepts of quality assurance and quality control applicable to the beverage industry.
MODE OF DELIVERY: Lecture, practical and group work.
ASSESSMENT METHODS AND TYPES:
A. Continuous Assessment (60%)
Category Percentage
Mid Term Exam

Assignment on Aqli-Naqli: Alcololic beverages: Wine, Beer, Liquor, Liquere, Bitter, Brandy, Apperatifs. Why Muslim is proh&bited of alcohol and Intoxication, Chap 5, Verse 90 791.

Practical Skill ( Lab Reports  )

Communication Skills

20%

15%

20%

5%

B. Final Examination (40%)
Examination 40%
MAIN REFERENCES SUPPORTING THE COURSE 1.     Ashurst, P.R. 2005. Chemistry and Technology of Soft Drinks and Fruit Juices. 2nd Edition. CRC Handbook.
ADDITIONAL REFERENCES SUPPORTING THE COURSE 1.     Shachman, M. 2004. The Soft Drinks Companion: A Technical Handbook for the Beverage Industry. CRC Handbook.
2.     Steen, A.P. & Ashurst, P.R. 2006. Carbonated Soft Drinks. CRC Handbook.3.     Varnam, A.H. & Sutherland, J.M. 1994. Beverages: Technology, Chemistry and Microbiology. CRC Handbook.