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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

Objectives of the course:

·       Understand the basic concept of food and nutrients present in food.

·       Learn the important terms related to food science and Nutrition and their interrelation.

·       Describe the importance and different functions of food and Nutrition

·        Analyze various food groups and nutrients present in the group.

·       Identify different media and methods of cooking.

·       Understanding the importance of retention of nutrients during cooking.

·       Explain the procedure used to enhance the nutritional quality of food. 

·       Understand the advances in the most emerging area of Applied Science of nutraceuticals.

      Course Duration: 9th November to 31st December 2024

V   75% Attendance is required with active participation for the certificate