• 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

PROCESS CEREAL PRODUCTS

Cereal products processing involves the transformation of raw cereal grains such as maize, wheat, rice, barley, sorghum, millet and oats into value-added food products that are safe, nutritious, and acceptable to consumers. Cereals are staple foods globally and contribute a significant portion of dietary carbohydrates, proteins, vitamins, minerals, and dietary fiber. However, raw grains often require various processing operations to improve their edibility, digestibility, shelf life, and functional properties.

Processing techniques range from traditional methods (such as dehulling, milling, fermentation, malting, and roasting) to modern industrial operations (such as extrusion, puffing, instantization, and fortification). These techniques modify grain structure, reduce antinutritional factors, enhance sensory qualities, and increase versatility in food formulations.

Cereal processing forms the foundation of many commonly consumed products including flour, breakfast cereals, bread, pasta, weaning foods, snack foods, and beverages. In food industries and technical training programs, understanding cereal processing is essential for developing high-quality products, maintaining food safety, ensuring compliance with standards, and promoting innovation.

 

Dairy Products processing

Dairy products processing involves the collection, treatment, and transformation of milk into various products such as cheese, butter, yogurt, cream, and milk powders. The process typically includes pasteurization to kill harmful bacteria, homogenization to ensure uniform texture, and fermentation for cultured products. It also involves packaging and quality control to ensure safety, shelf life, and nutritional value

Food Chemistry I

In this course the trainee will be able to understand  the food macronutrients, that is, carbohydrates, proteins and lipids, there physio-chemical properties and application in food industry.