Sugar Processing and Fermentation

SUGAR PROCESSING AND FERMENTATION

SCH 2466

YEAR FOUR; SEMESTER II

COURSE DESCRIPTION & OUTLINE

SCH 4366        SUGAR PROCESSING AND FERMENTATION

SEPTEMBER-DECEMBER, 2017

YEAR IV, SEMESTER II

Objective

The course is intended to empower learners with knowledge pertinent to sugar industry.

Expected Outcomes 

At the end of the course a student is expected to:

1. Explain basic sugar processing.

2. Explain fermentation process.

3. Understand how to make other sugar products via fermentation.

4. Understand basic biotechnology involved in fermentation.

5. Discuss the uses of bagasse and molasses.

Course Description

Sugar manufacture; juice extractions, purifications, carbonation, concentration, crystallization, separation of crystals, drying and defection. Bagasse and molasses. Quality

control and waste management. Fermentation process. Manufacture of alcohol, beer, wort,

wines, vinegar and power alcohol. Alcohol from molasses, waste sulfite liquor and starch.

Biotechnology in fermentation. Sugar and fermentation industries in Kenya.

Teaching Organization

The method of instruction will be lectures, interactive tutorials and any other presentations/demonstrations the lecturer will deem fit towards enhancing understanding of the concepts taught in class.

Lectures: 2 hours per week; Tutorials: 1 hour per week.

Instructional Materials/Equipment

1. Lecture notes
2. Course modules
3. Charts
4. Whiteboard
5. Markers
6. LCD/Overhead Projector
7. Handouts
8. Smart board and Laptop

Course Assessment

During the period of study, assessment will be conducted by CATs (Continuous Assessment Tests), regular assignments and a final examination at end of the unit. The composition for continuous assessment shall be as follows: 10 % Assignments, 20 % Tests, and regular examination at end of semester 70 %.

Textbooks and References

1. Textbooks

a) Hui, Y.H. Meunier-Goddik, L., Hansen, A. S. (2004): Handbook of Food and

Beverage Fermentation Technology, CRC Press.

b) Paquin, P. (2009): Functional and Specialty Beverage Technology, CRC Press.

c) Antonio, V. and Carlos,, A.C. (2001): Sugar Processing and By-product of the Sugar

Industry. Food and Agriculture Organization of the United Nations.

 2. Reference f or Sugar Processing and Fermentation

a)  Neil, L. P., Charles, W. B. (1990): Sugar, a user's guide to sucrose, Springer.