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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 microbiology

Course Description:
This course provides a comprehensive introduction to microbiology with a focus on the role of microorganisms in the food industry. It explores the types of microorganisms found in food, their beneficial and harmful impacts, and methods for controlling microbial activity to ensure food safety. Students will gain knowledge of foodborne pathogens, spoilage mechanisms, fermentation microbiology, and modern techniques for microbial detection. Emphasis is placed on practical applications in food processing, preservation, and quality assurance, preparing learners for careers in food science, quality control, and food safety management.

This course combines theoretical knowledge with real-world applications, interactive activities, and assessments to enhance learning and prepare students for the food industry.

Food analysis

Course Description:
This course provides an in-depth understanding of the principles, methods, and applications of food analysis. It explores the techniques used to determine the composition, quality, and safety of food products. Students will learn how to analyze major and minor food components, including moisture, protein, fat, carbohydrates, vitamins, minerals, additives, and contaminants. The course emphasizes both classical and modern analytical methods, such as titration, spectrometry, chromatography, and rapid testing technologies. It also covers sampling techniques, data interpretation, quality control, and regulatory standards in food analysis. Practical sessions and case studies will enhance students’ hands-on skills and critical thinking in food quality assurance and research.