Soft drinks technology

Most larger breweries within the Nordic countries produce soft drinks in addition to beer. This course introduces the raw materials used in manufacturing of soft drinks together with product development and production processes.

Target audience
Technical staff from the brewing and beverage industries employed in product development or newly employed in production of soft drinks
Entry qualifications
Basic knowledge of food production is recommended.

Content
Raw materials in production of soft drinks: water, sugars, syrups, sweeteners, flavours, colours, acids, preservatives as well as design of soft drinks, preparation of soft drinks incl. pre-mix and post mix, calculation of Brix in syrups, microbiology of soft drinks and quality control of soft drinks. Functional drinks, sports- and energy drinks forms part of soft drinks. We expect to visit a flavour company.

Literature
Presentation material
Recommended additional reading: P. R. Ashurst (ed.): Chemistry and Technology of Soft drinks and Fruit juices, 3rd ed., 2016, Wiley-Blackwell

Location

Conference facility in Copenhagen area.