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    Moodle is an open-source Learning Management System (LMS) that provides educators with the tools and features to create and manage online courses. It allows educators to organize course materials, create quizzes and assignments, host discussion forums, and track student progress. Moodle is highly flexible and can be customized to meet the specific needs of different institutions and learning environments.

    Moodle supports both synchronous and asynchronous learning environments, enabling educators to host live webinars, video conferences, and chat sessions, as well as providing a variety of tools that support self-paced learning, including videos, interactive quizzes, and discussion forums. The platform also integrates with other tools and systems, such as Google Apps and plagiarism detection software, to provide a seamless learning experience.

    Moodle is widely used in educational institutions, including universities, K-12 schools, and corporate training programs. It is well-suited to online and blended learning environments and distance education programs. Additionally, Moodle's accessibility features make it a popular choice for learners with disabilities, ensuring that courses are inclusive and accessible to all learners.

    The Moodle community is an active group of users, developers, and educators who contribute to the platform's development and improvement. The community provides support, resources, and documentation for users, as well as a forum for sharing ideas and best practices. Moodle releases regular updates and improvements, ensuring that the platform remains up-to-date with the latest technologies and best practices.

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Available courses

FOOD ANALYSIS

This course provides a comprehensive overview of the principles and techniques used in the analysis of food and beverage products. Students will learn about various analytical methods to assess the composition, quality, and safety of food. The course covers topics such as:

  • Introduction to Food Chemistry: Understanding the molecular structure of food components and their interactions.
  • Sampling Techniques: Best practices for obtaining representative samples for analysis.
  • Chemical Analysis: Techniques including chromatography, spectroscopy, and titration.
  • Microbiological Analysis: Methods for detecting and quantifying microorganisms in food products.
  • Nutritional Analysis: Evaluating the nutritional content of food items through various analysis methods.
  • Quality Control: Ensuring food safety and quality through statistical and sensory evaluation methods.
  • Regulatory Standards: Overview of food safety regulations and compliance testing.

Learning Outcomes:

By the end of the course, students will be able to:

  • Perform a range of analytical tests on various food matrices.
  • Interpret analytical data to assess food quality.
  • Understand the impact of food processing on nutritional and sensory properties.
  • Apply knowledge of regulations to ensure compliance in food testing.

PRINCIPLES OF FOOD PROCESSING, SAFETY AND SECURITY

This comprehensive course explores the essential principles of food processing, safety, and security, providing students with a thorough understanding of the food supply chain. The curriculum is structured into three modules:

  1. Fundamentals of Food Processing: Students will learn the significance of food processing, various preservation techniques, and quality assurance standards. The module covers historical developments and modern practices that enhance food safety and quality.

  2. Food Safety and Risk Management: This module delves into the critical aspects of food safety, focusing on common pathogens, the HACCP framework, and risk assessment strategies. Students will engage in discussions about crisis management and the importance of effective communication during food safety incidents.

  3. Food Security and Sustainability: The final module addresses the global challenges of food security and the importance of sustainable practices in food processing. Topics include the impact of climate change, waste reduction strategies, and emerging technologies that promote food safety and sustainability.