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    This document outlines a course on dairy and beverage processing taught by Prof. Van Viet Man LE. The course contains two sections, the first covering dairy processing topics like pasteurized milk, sterilized milk, condensed milk, milk powder, cultured milk, cheese, butter, and ice cream. The second section addresses beverage processing including raw materials, potable water, soft drinks, vodka, and liquor. The course aims to help students identify raw material sources and impacts on processing, develop product standards and specifications, solve practical problems in food processing, and communicate scientific ideas orally and in writing. Students will be evaluated based on two assignments, each worth 50% of the final grade.

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    Introduction (8.2021)

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    This document outlines a course on dairy and beverage processing taught by Prof. Van Viet Man LE. The course contains two sections, the first covering dairy processing topics like pasteurized milk, sterilized milk, condensed milk, milk powder, cultured milk, cheese, butter, and ice cream. The second section addresses beverage processing including raw materials, potable water, soft drinks, vodka, and liquor. The course aims to help students identify raw material sources and impacts on processing, develop product standards and specifications, solve practical problems in food processing, and communicate scientific ideas orally and in writing. Students will be evaluated based on two assignments, each worth 50% of the final grade.

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    © All Rights Reserved
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    8 views3 pages

    Dairy and Beverage Processing: References

    Uploaded by

    Kim Yến
    This document outlines a course on dairy and beverage processing taught by Prof. Van Viet Man LE. The course contains two sections, the first covering dairy processing topics like pasteurized milk, sterilized milk, condensed milk, milk powder, cultured milk, cheese, butter, and ice cream. The second section addresses beverage processing including raw materials, potable water, soft drinks, vodka, and liquor. The course aims to help students identify raw material sources and impacts on processing, develop product standards and specifications, solve practical problems in food processing, and communicate scientific ideas orally and in writing. Students will be evaluated based on two assignments, each worth 50% of the final grade.

    Copyright:

    © All Rights Reserved
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    of 3

    DAIRY AND BEVERAGE PROCESSING

    Lecturer
    Prof. Van Viet Man LE

    Van Viet Man LE - Ho Chi Minh City


    University of Technology 1

    REFERENCES

    1. Le Van Viet Man (2018)


    Dairy and beverage processing
    Vol 1: Dairy processing
    Vol 2: Beverage processing
    Vietnam National University HCMC Publishers, Ho Chi Minh City
    (In Vietnamese)

    2. Ramesh C. Chandan, Arun Kilara, Nagendra P. Shah (2015)


    Dairy Processing and Quality Assurance
    John Wiley & Sons, 696p

    Van Viet Man LE - Ho Chi Minh City


    University of Technology 2

    REFERENCES

    3. Nivedita Datta, Peggy M. Tomasula (2015)


    Emerging Dairy Processing Technologies: Opportunities for the
    Dairy Industry
    John Wiley & Sons, 360p.
    4. Maurice Shachman
    The Soft Drinks Companion: A Technical Handbook for the
    Beverage Industry
    CRC Press, Boca Raton, 2009
    5. Senior D.A.G., Ashurst P.
    Technology of bottled water
    CRC Press, Boca Raton, 2002, 293p
    Van Viet Man LE - Ho Chi Minh City
    University of Technology 3

    1
    CONTENTS
    Section 1: Dairy processing
    1. Raw materials
    2. Pasteurized milk
    3. Sterilized milk
    4. Condensed milk
    5. Milk powder
    6. Cultured milk
    7. Cheese
    8. Butter
    9. Ice cream
    Van Viet Man LE - Ho Chi Minh City
    University of Technology 4

    CONTENTS
    (2 sections)

    Section 2: Beverage processing


    1. Raw materials
    2. Potable water
    3. Soft drink
    4. Vodka
    5. Liquor

    Van Viet Man LE - Ho Chi Minh City


    University of Technology 5

    LEARNING OUTCOMES
    L.O.1. Identify sources of raw material, explain the variability and
    the impact on food processing operations (ASIIN/ Understand)
    → Assignment 2
    L.O.2. Develop standards and specifications for a given food
    product (IFT/ Create)
    → Assignment 1

    Van Viet Man LE - Ho Chi Minh City


    University of Technology 6

    2
    LEARNING OUTCOMES
    L.O.3. Demonstrate problem solving skills, showing ability to solve
    practical interdisciplinary problems, showing ability to separate
    relevant and irrelevant information and working towards a
    successful solution (IFT-ASIIN/ Apply)
    → Assignment 2
    L.O.4. Communicate scientific ideas through written, oral and
    visual means in their native language (IFT-ASIIN/ Create)
    → Assignment 1

    Van Viet Man LE - Ho Chi Minh City


    University of Technology 7

    GRADING SCHEDULE

    1. Assignment 1: 50%
    2. Assignment 2: 50%

    Van Viet Man LE - Ho Chi Minh City


    University of Technology 8

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