• Welcome to your new Gnomio site

    Now, you are in control!

    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.

    Links of interest:

    (You can edit or remove this text)

Available courses

PRINCIPLES OF FOOD PROCESSING AND PRESERVATION

COURSE TITLE: Food Processing and Preservation

1. Course Description

This course introduces learners to the principles and practices of food processing and preservation. It covers traditional and modern methods used to extend shelf life, improve food safety, enhance nutritional value, and reduce post-harvest losses.

Learners will study different preservation techniques such as drying, refrigeration, freezing, fermentation, canning, salting, smoking, and pasteurization. The course also emphasizes hygiene, quality control, packaging, storage, and food safety standards.

By the end of the course, students will gain both theoretical knowledge and practical skills required in food handling and small-scale food processing enterprises.

2. Course Objectives

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

  1. Explain the importance of food processing and preservation.

  2. Identify different methods of food preservation.

  3. Describe the principles behind each preservation method.

  4. Demonstrate basic food processing techniques safely.

  5. Apply hygiene and sanitation practices in food handling.

  6. Reduce food spoilage and post-harvest losses.

  7. Understand basic food packaging and storage requirements.

3. Learning Outcomes

Upon successful completion of this course, learners will be able to:

  1. Define food processing and preservation.

  2. Differentiate between traditional and modern preservation methods.

  3. Perform simple preservation techniques such as drying, salting, and fermentation.

  4. Apply food safety and hygiene standards in food preparation.

  5. Select appropriate packaging materials for different food products.

  6. Assess factors that affect food spoilage.

  7. Develop simple value-added food products for home or small-scale business use.

FOOD PRESERVATION

INTRODUCTION TO FOOD PRESERVATION

Definition of terms - 

  • Food-This is any substance solid or liquid consumed by living organisms in order sustain life
  • Preservation-Its an act of keeping  from destruction and decay
  • Food preservation-   Its involves