Lovely Professional University, Punjab

Course Code Course Title Course Planner

FOT442 NON ALCOHOLIC BEVERAGE PROCESSING 25048::Dr. Anjan Borah

Course Outcomes :Through this course students should be able to

CO1 :: understand the process of beverage processing

CO2 :: evaluate quality of non-alcoholic beverage
CO3 :: define the ingredients required for beverage processing
CO4 :: illustrate the importance of nutrients in non-alcoholic beverage
CO5 :: employ techniques to develop quality beverage product
CO6 :: enumerate the beverage preservation technique

TextBooks ( T )
Sr No Title Author Publisher Name
T-1 TEXT BOOK OF FOOD & ANDREWS SUDHIR MC GRAW HILL
BEVERAGE MANAGEMENT
Reference Books ( R )
Sr No Title Author Publisher Name
R-1 FRUIT AND VEGETABLE MIRCEA ENACHESCU International Book. Distributing Co
PROCESSING DAUTHY

Relevant Websites ( RW )
Sr No (Web address) (only if relevant to the course) Salient Features
RW-1 https://www.merckmillipore.com/IN/en/ps-learning-centers/beverage-production- It gives information about various beverage preparation
learning-center/processing-steps/gas-filtration/I12b.qB.9LMAAAFCustYZo.W,nav
RW-2 https://epgp.inflibnet.ac.in/Home/ViewSubject?catid=15 Aseptic processing and packaging

List of suggested topics for term paper[at least 15] (Student to spend about 15 hrs on any one specified term paper)

An instruction plan is only a tentative plan. The teacher may make some changes in his/her teaching plan. The students are advised to use syllabus for preparation of all examinations. The students are expected to keep themselves
updated on the contemporary issues related to the course. Upto 20% of the questions in any examination/Academic tasks can be asked from such issues even if not explicitly mentioned in the instruction plan.
 Sr. No. Topic
1 To prepare fruit based ready to serve
beverage
2 To prepare enriched milk beverage
(almond milk)
3 To prepare low calorie beverage
4 To prepare herbal beverage
5 To prepare cold coffee
6 To prepare vegetable based ready to serve beverage
7 To prepare sport drink
8 To prepare fruit nectar
9 To prepare fruit cordial
10 To prepare carbonated beverages
11 To prepare sugar-free beverage
12 To prepare vanilla flavored beverage
13 To prepare strawberry flavored beverage
14 To prepare flavored ice tea
15 To prepare energy drink

Detailed Plan For Practicals

Practical No Broad topic Subtopic Other Readings Learning Outcomes

Practical 1 Beverage Processing and Preparation and preservation of fruit RW-1 Practical 1: Introduction of practicals to be covered.
Preservation based ready to serve drink using Practical 2: Students will be able to learn about the
seasonal fruits preservation of seasonal fruits by preparing
beverages.

Practical 2 Beverage Processing and Preparation and preservation of fruit RW-1 Practical 1: Introduction of practicals to be covered.
Preservation based ready to serve drink using Practical 2: Students will be able to learn about the
seasonal fruits preservation of seasonal fruits by preparing
beverages.

Practical 3 Beverage Processing and Preparation and preservation of RW-1 Students will be able to learn about the preservation
Preservation squashes of seasonal fruits by preparing beverages.
Practical 4 Beverage Processing and Preparation and preservation of fruit RW-1 Students will be able to learn about the preparation
Preservation whey based beverages RW-2 and preservation of fruit whey-based beverages

An instruction plan is only a tentative plan. The teacher may make some changes in his/her teaching plan. The students are advised to use syllabus for preparation of all examinations. The students are expected to keep themselves
updated on the contemporary issues related to the course. Upto 20% of the questions in any examination/Academic tasks can be asked from such issues even if not explicitly mentioned in the instruction plan.
Practical 5 Beverage Processing and Preparation and preservation of plant RW-1 Practical 5 : Students will be able to learn about the
Preservation based milks RW-2 preparation of lactose free milk from almond.
Practical 6: Students will be able to learn about the
preparation of lactose free peanut milk
Practical 6 Beverage Processing and Preparation and preservation of plant RW-1 Practical 5 : Students will be able to learn about the
Preservation based milks RW-2 preparation of lactose free milk from almond.
Practical 6: Students will be able to learn about the
preparation of lactose free peanut milk
Practical 7 Beverage Processing and Preparation and preservation of fruit RW-1 Practical 7 : Students will be able to learn about the
Preservation nectar and cordial preparation of fruit nectar.
Practical 8 : Students will be able to learn about the
preparation of cordial.
Practical 8 Beverage Processing and Preparation and preservation of fruit RW-1 Practical 7 : Students will be able to learn about the
Preservation nectar and cordial preparation of fruit nectar.
Practical 8 : Students will be able to learn about the
preparation of cordial.
Practical 9 Beverage Processing and Preparation of flavored syrups RW-1 Practical 9 : Students will be able to learn about the
Preservation RW-2 preparation of vanilla flavored syrup.
Practical 10 : Students will be able to learn about
the preparation of chocolate flavored syrup.
Practical 10 Beverage Processing and Preparation of flavored syrups RW-1 Practical 9 : Students will be able to learn about the
Preservation RW-2 preparation of vanilla flavored syrup.
Practical 10 : Students will be able to learn about
the preparation of chocolate flavored syrup.
Practical 11 Beverage Processing and Preparation of instant fruit flavored ice RW-1 Students will be able to learn about the preparation
Preservation tea of instant fruit flavored ice tea
Practical 12 Beverage Processing and Preparation of low calorie dry RW-1 Students will be able to learn about preparation of
Preservation beverages low calorie beverages
Practical 13 Beverage Processing and Preparation of carbonated beverages RW-1 Students will be able to learn about preparation of
Preservation carbonated beverages
Practical 14 Beverage Processing and Preparation of detox beverage RW-1 Students will be able to learn about preparation of
Preservation detox beverage
Practical 15 Beverage Processing and Preparation of isotonic and sports RW-1 Practical 15 : Students will be able to learn about
Preservation drink the preparation of isotonic sports drink.
Practical 16 : Students will be able to learn about
the preparation of energy drink.
Practical 16 Beverage Processing and Preparation of isotonic and sports RW-1 Practical 15 : Students will be able to learn about
Preservation drink the preparation of isotonic sports drink.
Practical 16 : Students will be able to learn about
the preparation of energy drink.
Practical 17 Beverage Processing and Preparation and preservation of herbal RW-1 Students will be able to learn about the preparation
Preservation beverages RW-2 and preservation of herbal beverages

Practical 18 Beverage Processing and Preparation and preservation of RW-1 Students will be able to learn about the preparation
Preservation vegetable juices RW-2 and preservation of vegetable juices

An instruction plan is only a tentative plan. The teacher may make some changes in his/her teaching plan. The students are advised to use syllabus for preparation of all examinations. The students are expected to keep themselves
updated on the contemporary issues related to the course. Upto 20% of the questions in any examination/Academic tasks can be asked from such issues even if not explicitly mentioned in the instruction plan.
Practical 19 Beverage Processing and Preparation and preservation of RW-1 Students will be able to learn about the preparation
Preservation coconut milk RW-2 and preservation of coconut milk

SPILL OVER
Practical 20 Spill Over

An instruction plan is only a tentative plan. The teacher may make some changes in his/her teaching plan. The students are advised to use syllabus for preparation of all examinations. The students are expected to keep themselves
updated on the contemporary issues related to the course. Upto 20% of the questions in any examination/Academic tasks can be asked from such issues even if not explicitly mentioned in the instruction plan.