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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

Course Summary
This course provides an in-depth exploration of food processing and preservation techniques essential for maintaining food quality, safety, and shelf life. Students will gain a comprehensive understanding of the scientific principles behind various processing methods, the role of food additives, and the mechanisms of food spoilage.
Key Learning Objectives
  • Understanding Food Processing: Learn the fundamentals of transforming raw ingredients into safe and nutritious food products through various processing techniques.
  • Preservation Methods: Explore traditional and modern preservation methods, including heat treatment (canning, pasteurization), refrigeration, freezing, drying, and fermentation.
  • Food Safety and Quality: Understand the importance of microbial control and the impact of processing on nutritional value and sensory qualities of food.
  • Practical Applications: Engage in hands-on activities that include preparing preserved food products, evaluating preservation techniques, and understanding regulatory standards.
Course Structure
  • Introduction to Food Processing: Overview of key concepts and terminologies.
  • Principles of Preservation: In-depth study of methods such as thermal processing, chemical preservation, and emerging technologies.
  • Food Additives: Examination of the types and roles of additives in enhancing food quality and safety.
  • Practical Labs: Experience in practical applications including canning, freezing, drying, and fermentation processes.