Course Description

This course will begin by covering important milestones in the rise of sucrose from domestication in New Guinea to trade across the world. We will then take a deep dive into the chemistry, manufacturing, quality and analytical guidelines, and functional properties of sucrose. The manufacturing processes of sugarcane and sugar beets may sound a bit complicated, but they will be broken down step by step using flow charts and graphics, giving you a working knowledge of production ins and outs. Liquid sucrose, widely used in the soft drink industry, will also be discussed.

Course Curriculum

  • 1

    Ingredients: Sucrose

    • Welcome to Sucrose!

    • History and Basics of Sucrose

    • Sucrose Chemistry

    • Raw Materials and Manufacturing

    • Quality of Granular Sucrose

    • Analytical Guidelines for Granular Sucrose

    • Liquid Sucrose

    • Functionality and Applications

    • Wrap Up

    • Knowledge Check: Sucrose

    • Survey

About the Instructor

Beverage Institute by ISBT®

International Society of Beverage Technologists

Every organization in the beverage industry needs to have trained personnel proficient in beverage fundamentals, industry best practices, technical standards and current technology. As the premier technical beverage industry society, ISBT is in the unique position to offer you the very best in professional development and training solutions. Beverage Institute by ISBT® is designed to provide an important resource for the global community of beverage professionals. The sessions, given by experienced beverage professionals, provide overviews as well as in-depth discussions on key topics in the art and science of beverage production.