Course Summary
Quality control protocols for sugar production and the value-added utilization of by-products including molasses, bagasse, and filter cake.
Full Course Details
Detailed learning outcomes, weekly topics, assessment structure, and required reading will be published here in advance of each course intake. To be provided (TBP).
Learning Outcomes
By the end of this course, students will be able to:
- Describe the history and economic significance of the Jamaican sugar industry.
- Identify the key regulatory bodies and their respective mandates.
- Explain the legal framework that governs sugar production, trade, and dispute resolution.
- Discuss current challenges and opportunities facing the industry.
Lecturer
Lecturer Name — To Be Confirmed
SIATI Faculty
Lecturer bio and credentials will be published prior to the course intake.