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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.

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Available courses

FOOD ENGINEERING 2

COURSE TITLE: Food Engineering 2

COURSE OVERVIEW:

Food Engineering 2 builds on foundational concepts to explore advanced principles of food processing, heat and mass transfer in foods, fluid flow, and equipment design. The course emphasizes practical application in food industries, enabling students to design, optimize, and troubleshoot processes that ensure efficiency, safety, and product quality.

LEARNING OUTCOMES:

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

1.Apply advanced principles of heat and mass transfer in food processing operations.

2.Analyze fluid flow and mixing processes in various food systems.

3.Evaluate and design food processing equipment for industrial applications.

4.Solve real-world problems related to thermal processing, refrigeration, and drying of foods.

5.Integrate engineering concepts to optimize food safety, quality, and energy efficiency.

CORE UNITS:

1.HEAT TRANSFER IN FOOD SYSTEMS – conduction, convection, and radiation; heat exchangers.

2.MASS TRANSFER OPERATIONS – drying, evaporation, and osmotic processes.

3.FLUID FLOW AND MIXING – laminar and turbulent flow, pumps, mixers.

4.FOOD PROCESS EQUIPMENT DESIGN – design principles, selection, and operation.

5.THERMAL PROCESSING & PRESERVATION ENGINEERING – pasteurization, sterilization, refrigeration.

6.ENERGY EFFICIENCY & SUSTAINABILITY IN FOOD PROCESSING – reducing waste and optimizing processes.

SAMPLE INTERACTIVE ACTIVITIES:

a)LABORATORY SIMULATIONS: Modeling heat and mass transfer in drying or heating processes.

b)FIELD VISITS: Industrial observation of food processing plants.

c)PROBLEM-SOLVING SESSIONS: Designing a small-scale food processing unit.

d)GROUP PROJECTS: Case studies on improving efficiency in food production lines.

e)QUIZZES AND POLLS: Quick assessments on engineering calculations and principles.

FOOD PROCESSING AND PRESERVATION

FOOD PROCESSING AND PRESERVATION

Food Processing and Preservation involves the transformation of raw food materials into safe, edible, and marketable products while extending their shelf life. The course focuses on methods used to reduce food spoilage, maintain nutritional quality, and ensure food safety through appropriate processing and preservation techniques. It equips learners with practical and theoretical knowledge required in food production.

LEARNING OUTCOMES

By the end of the course, the trainee should be able to:

1.Explain the principles of food processing and preservation.

2.Identify causes of food spoilage and methods of control.

3.Apply different food preservation techniques appropriately.

4.Demonstrate safe food handling and hygiene practices.

5.Evaluate the effects of processing and preservation on food quality and nutrition

CORE UNITS

1.Introduction to Food Processing and Preservation

2.Food Spoilage and Microorganisms

3.Traditional and Modern Preservation Methods

4.Food Processing Techniques

5.Packaging and Storage of Processed Foods

6.Food Safety, Hygiene, and Quality Control

SAMPLE INTERACTIVE ACTIVITY

1.Practical Demonstrations: Drying, freezing, or pickling of foods.

2.Group Discussions: Compare traditional and modern preservation methods.

3.Case Studies: Analyze food spoilage problems and suggest solutions.

4.Quizzes: Test knowledge on preservation techniques and safety rules.

5.Field Visits: Observe food processing and preservation practices in local industries.

FOOD QUALITY ASSURANCE

Food Quality Assurance (FQA) 

Food Quality Assurance is the process of ensuring that food products are safe, nutritious, and meet established standards before reaching consumers. It involves systematic monitoring, evaluation, and improvement of food production processes to maintain quality and comply with legal and industry requirements. FQA covers safety, hygiene, sensory attributes, and regulatory compliance

  LEARNING OUTCOMES.

After studying Food Quality Assurance, learners should be able to:

1.Understand the principles of food safety and quality management.

2.Identify critical control points in food production processes.

3.Apply quality assurance techniques and standards in food processing.

4.Conduct basic quality control tests on food products.

5.Recognize the importance of hygiene, safety, and regulatory compliance in food production

 CORE UNITS/TOPICS

1.Introduction to Food Quality Assurance – definitions, objectives, and importance.

2.Food Safety Standards and Regulations – HACCP, ISO 22000, GMP.

3.Quality Control Techniques – sensory evaluation, microbiological and chemical testing.

4.Food Production Hygiene and Sanitation – personal hygiene, equipment sanitation.

5.Documentation and Record Keeping – procedures, logs, and compliance reporting.

6.Auditing and Continuous Improvement – internal and external audits, corrective actions

  INTERACTIVE ACTIVITIES

1.Group Discussions: Analyze case studies on food contamination incidents and propose preventive measures.

2.Practical Labs: Conduct basic quality tests such as pH measurement, microbial analysis, or sensory evaluation.

3.Role Play: Simulate a quality assurance inspection in a food processing unit.

4.Quizzes & Games: Test knowledge on food safety standards and hygiene practices.

5.Field Visits: Visit local food processing plants to observe QA practices in real-life scenarios.



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