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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

Product Development & Sensory Evaluation of Foods

This course explores the principles and practices of food product development, from ideation to commercialization, with an emphasis on sensory evaluation techniques. Students will learn how to design, formulate, and optimize new food products while applying sensory science to assess quality, acceptability, and consumer preferences. Key topics include market research, ingredient functionality, food safety, shelf-life testing, and statistical analysis of sensory data.

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

  1. Describe the stages of food product development, including concept generation, prototyping, and scale-up.

  2. Apply sensory evaluation methods (e.g., discrimination, descriptive, and affective testing) to analyze food products.

  3. Design experiments to test food quality attributes (appearance, flavor, texture, aroma).

  4. Interpret sensory data using statistical tools (e.g., ANOVA, hedonic scaling).

Food chemistry I

This course explores the chemical composition and properties of foods and the chemical changes they undergo during processing, storage, and preparation.