Subject Directory – Seminars
Development issues
Raw Materials
 Chemical and physical basics
 Juice, fruit extracts
 Sugar, sweeteners
 Water
 Acids, carbon dioxide
 Colours
 Stabilisers, emulsifiers, antioxidants, preservatives
 Functional ingredients
 Flavour
 Microbiology
Beverage development and processing
 Beverage segments
 Legal aspects
 Beverage technology
 Compound technology
 Emulsion technology
 Development of different beverage segments
Principle operations
 Mixing
 Homogenising
 Preservation
 Filling, packaging
Stability and shelf life
Development of important beverage segments at the lab bench
 Cola
 Ice tea, tea beverages
 Juice containing beverages
 Vitamin-, mineral-, isotonic beverages
 Functional beverages
 Spirits
 Liqueurs/cordials
 Low alcoholic drinks based on beer, wine and spirits
 Calculation and documentation
 Analytical methods
Development mistakes are more persistent than other product defects!
© Beverage Consult Dr. rer. nat. Martin Ernst Haug
Talstrasse 95 D-73732 Esslingen www.beverage-consult.com
fon +49 (0)711 88246704 mobil +49 (0)151 58883985 mail [email protected]
Counseling topics
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Sensory
Market Research
Projectmanagement
Knowledge Management
Präsentationtechniques
Recipe Development
Analytics
Microbiology
Spezification
Documentation
Briefing
Actionplan
Stability
Scale up
Production
Packaging
Filling
© Beverage Consult Dr. rer. nat. Martin Ernst Haug
Talstrasse 95 D-73732 Esslingen www.beverage-consult.com
fon +49 (0)711 88246704 mobil +49 (0)151 58883985 mail [email protected]