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Technology of Non-Alcoholic Beverages

Course Code:

6.5.3

Semester:

6th Semester

Specialization Category:

SC

Course Hours:

2Θ

ECTS:

3


Course Tutors

Dourtoglou Giorgos

Course code: 6.5.3

Semester: 6th

Category: Compulsory

Hours: 2h

ECTS : 3

 

LEARNING OUTCOMES

By the end of the course, students will be able to:

  • Identify the basic categories of non-alcoholic beverages according to Greek and European legislation.
  • Understand the technologies employed in the production of major non-alcoholic beverage categories, including:
    • Techniques for brewing non-alcoholic beers and wine products.
    • Methods for producing natural fruit juices.
    • Preparation of “Alkaloid-free alcoholic drinks” and associated techniques.
  • Gain a comprehensive understanding of the global and Greek drinks market.

General Skills

Students will develop the following skills:

  • Research, data analysis, and synthesis using relevant technologies.
  • Adaptability to new scenarios.
  • Decision-making abilities.
  • Autonomy in work.
  • Collaboration within teams.
  • Functioning in international and interdisciplinary environments.
  • Generating novel research ideas.
  • Project planning and management.
  • Respect for diversity and multiculturalism.
  • Environmental consciousness.
  • Demonstrating social, professional, and ethical responsibility.
  • Engaging in critical thinking and self-evaluation.
  • Encouraging free, creative, and inductive thinking.

COURSE CONTENT

Theoretical Part

  1. Introduction to Non-Alcoholic Beverages
    • Definitions based on Greek and European regulations.
    • Scope and constituents of the industry.
    • Global and national market trends for soft drinks.
  2. Non-Alcoholic Beers and Wine Products
    • Fundamentals of production technologies.
  3. Carbonated Soft Drinks and Alkaloid-Free Alcohol Drinks
    • Manufacturing processes.
  4. Natural Fruit Juice Production
    • Technologies and methods.
  5. Drinks and Beverages
    • Analysis of various beverage types.
  6. Innovative Products and Combinations
    • Exploring new non-alcoholic beverage concepts.

RECOMMENDED READING

English-Language Books

  1. Ashurst, R. Philip (2016). Chemistry and Technology of Soft Drinks and Fruit Juices, 3rd Edition. Wiley Blackwell.
  2. Steen, David E., & Ashurst, R. Philip (2006). Carbonated Soft Drinks: Formulation and Manufacture. Blackwell Publishing Ltd.
  3. Wilson, K. (1999). Coffee, Cocoa, and Tea. CAB International, UK.

Scientific Journals

  • Trends in Food Science and Technology
  • Food Quality and Preference
  • Journal of The Institute of Brewing (JIB-IBD)