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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 exploration of the principles, methods, and applications used in the scientific analysis of food. Students will gain a fundamental understanding of the chemical, physical, and sensory properties of food components and how these are quantified to ensure quality, safety, nutritional value, and regulatory compliance.

Key topics include: sampling techniques, proximate analysis (moisture, protein, fat, ash, carbohydrates), vitamin and mineral analysis, analysis of food additives and contaminants, rheological properties, and sensory evaluation methods. The course emphasizes both theoretical knowledge and practical laboratory skills, equipping students to perform common analytical procedures, interpret data, and troubleshoot analytical challenges within the food industry, research, or regulatory sectors. Upon completion, students will be proficient in critically evaluating food composition and quality.

 

Food Microbiology – I

AFS 2204 introduces the fundamental microbiology concepts essential for understanding how microbes affect food safety, quality, and processing. It lays the groundwork for advanced topics in foodborne pathogens and spoilage—crucial for ensuring safe food production.

🎯 Learning Objectives

By the end of this course, you should be able to:

  1. Explain the diversity and characteristics of food-related microorganisms.

  2. Describe factors (e.g., temperature, pH, water activity) that influence microbial growth in foods.

  3. Identify common spoilage microbes and foodborne pathogens.

  4. Apply methods for isolation, enumeration, and identification of microorganisms in food matrices.

  5. Understand standard microbiological media, techniques, and contamination control.

  6. Discuss microbial food spoilage and poisoning.

  7. Introduce food preservatives, additives, and microbiological standards/testing