Food microbiology is a study of the micro-organisms that cause loss of food quality and safety, as well as those organisms that help to preserve the food and keep other organisms at bay. The micro-organisms of importance in the food industry are yeasts and moulds (fungi), bacteria, and to a lesser extent viruses.
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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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Food Engineering is concerned with the design, construction, installation, operation and control of food processing plants. It requires an understanding of the basic principles of fluid flow, heat transfer, and mass transfer phenomena and application of these principles to unit operations such as evaporation, drying, thermal processing, cooling and freezing. Food Engineering is concerned with machinery and equipment that come into direct contact with foods as well as those that provide essential services in food factories such as refrigeration, air conditioning, steam and hot water generation, water treatment, waste treatment and electricity generation. Knowledge of the physical properties of foods is an essential part of Food Engineering. Packaging systems are also key to a Food Engineer.
Food Engineering has formed an essential part of teaching, training and research in the Department of Food Science, Nutrition and Technology since its establishment. The relevant courses include:
- Food Engineering Principles
- Measurement and Control Engineering
- Food Engineering Systems
- Food Plant Utilities
- Construction and Packaging Materials
The technology of specific food products research work in Food Engineering has included food product and process development, optimization of food process operations, efficient energy utilization and solar energy in food processing.