Viện Công Nghiệp Thực Phẩm

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The 2nd course on analytical methods in bioethanol production from cassava

26/09/2018 - 01:03


        Following the first course on analytical techniques applied in food science, the 2nd course on analytical methods in bioethanol production from cassava was held in FIRI from 13-18thAugust, 2018. 24 participants from Vietnam Central Bio-fuels JSC, Tung lam Biofuels JSC, Orient-Biofuel, Dai Viet Company, Hanoi Liquor Joint Stock Company, Sao Ta Foods Joint Stock Company, PAN Food JSC attended the course. Participating in the opening ceremony were Assoc. Prof. Le Duc Manh, Director of FIRI, Project Manager in Vietnam, Assoc. Prof. Vu Nguyen Thanh, Deputy Director of FIRI, Project Coordinator, teachers & participants.


Assoc. Prof. Le Duc Manh, Director of FIRI, Project Manager in Vietnam gave welcome speech


        The 2nd course is part of the course series held in FIRI under the project “Overcoming Policy, Market and Technological Barriers to Support Technological Innovation and South-South Technology Transfer: the Pilot Case of Ethanol Production from Cassava” within the Poznan Strategic Programme on Technology Transfer for Climate Change. The aim of the project is to transfer and apply technology of simultaneous saccharification and fermentation at very high gravity in Viet Nam bioethanol-producing companies for more effective and environment – friendly bioethanol production. The project aims to increase capacity of cassava production and reduce energy and time consumption during fermentation process, thereby, contributing to the reduction of greenhouse gas emission and environment protection.


Taking sample from 500 liter fermentation tank for analysis


        To complete the project, FIRI has established a training center in FIRI for training bioethanol production from cassava and related techniques, built a pilot plant of ethanol production from cassava with the capacity of 50 lpd and organized course series on bioethanol production from cassava and related analytical methods. Moreover, FIRI  will hold an expert workshop on bio-ethanol policies and related issues in a month.


Conducting microbial testing of fermentation broth


        In the second course, participants could join interesting lectures on such topics as control of bacterial contamination of materials and during ethanol production process, identification of starch content in cassava using gravity and enzyme, preliminary treatment of cassava, saccharification and fermentation process, viscosity measurement before and after using viscozyme, microbial testing of materials and during fermentation process, identification of enzyme activities, analysis of alcohol, sugar and other volatile compounds using high performance liquid chromatography. Contamination control is paid attention in ethanol production because contamination causes about 5% of ethanol loss. In addition of lectures, participants were divided into groups, and carried out lab works. On the review day at the end of the course, participants could join discussions with Assoc. Prof. Vu Nguyen Thanh and lecturers about the course and the results achieved during the course & share practical experiences in factories. The course not only brought interesting knowlege to participants but also established a forum for idea exchange in the field of analytical methods in ethanol production from cassava and related issues. Participants could contact FIRI for futher understanding and support in this field.


Discussion during the course (photographs by Dinh Duc Hien)



                                                                                                                                By Khuat Thi Thuy



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