Beverage – Definition, Ingredients, types. Water for beverages: Types of water required for beverages, treatment of water. Quality control of beverages: Quality standards for beverages, chemical, microbial and sensory evaluation, product shelf life.

Carbonation equipment-ingredients-preparation of syrups-Filling system-packaging. Containers and closures, Additives for beverages: natural and synthetic, color, emulsifiers, preservatives, flavours and flavour enhancers.

Coffee bean preparation-processing-brewing-decaffeination- instant coffee-Tea types- black, green and oolong- fruit juices, nectars, quash, RTS beverages, isotonic Beverages. Flash pasteurization, Canning and Aseptic Packaging of beverages.

Beer manufacturing process - Ingredients- Malt- hops- adjuncts- water, yeast, distillation, malting, preparation of sweet wort, brewing, fermentation, pasteurization and packaging. Beer defects and Spoilage. Wine – fermentation - types - red and white. Wine defects and spoilage – medicinal value – nutritional value. Comparison of Red, white and sparkling wine. Overview of distilled alcoholic beverages.

Effective application of quality controls, brix, acidity to brix ratio, single strength of juice- sanitation and hygiene in beverage industry - Quality of water used in beverages – threshold limits of various ingredients according to PFA, EFSA and FDA – Absolute requirements of Soluble solids and titrable acidity in beverages.