The Clinical Nutrition course teaches clinical and scientific basis of human nutrition. It includes knowledge of clinical, metabolic and molecular nutrition while also learning about the issues affecting public health.
The Clinical Nutrition course teaches clinical and scientific basis of human nutrition. It includes knowledge of clinical, metabolic and molecular nutrition while also learning about the issues affecting public health.
IntroductionFood preservation includes food processing practices which prevent the growth of microorganisms (such as yeasts), or other microorganisms (although some methods work by introducing benign bacteria or fungi to the food), and slow the oxidation of fats that cause rancidity. Food preservation may also include processes that inhibit visual deterioration, such as the enzymatic browning reaction in apples after they are cut during food preparation. By preserving food, human communities are able to increase their food security through food storage and reduce food waste, thus increasing the resilience of local food systems and reducing their environmental impact of food production. Many processes designed to preserve food involve more than one food preservation method. Preserving fruit by turning it into jam, for example, involves boiling (to reduce the fruit's moisture content and to kill bacteria, etc.), sugaring (to prevent their re-growth) and sealing within an airtight jar (to prevent recontamination). Different food preservation methods have different impacts on the quality of the food and food systems. Some traditional methods of preserving food have been shown to have a lower energy input and carbon footprint compared to modern methods. Some methods of food preservation are known to create carcinogens.RationaleThis course will help to develop NFE students regarding the gap of food preservation technology and solving in respect to industrial food products.ObjectivesThe specific objectives of the course are:-1. to learn the basics of Food Preservation techniques2. to enhance knowledge on food processing techniques3. to gather knowledge on food packaging
Welcome to the Database Systems course! In this course, we will be using SQL Server to learn about administering a database, as well as the basics of the SQL language. In this course we will learn about database management system, database languages, data models, database design. This course will focus on how to use the SQL language in order to view and manipulate data. This will include creating and deleting various database objects, adding and altering data within tables, and viewing and sorting data. After completing this course, you will have hands-on experience in administering a database know how to use the SQL language in order to manage it.
