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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

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Biochimie Alimentaire

Le cours de Biochimie Alimentaire vise à étudier la composition moléculaire des aliments et les transformations biochimiques qu’ils subissent au cours de leur traitement, de leur conservation . Il s’intéresse aux principaux constituants biochimiques des denrées alimentaires :l'eau, les glucides, les lipides et les protéines en mettant l’accent sur leur structure, leurs propriétés physico-chimiques, leur rôle nutritionnel, ainsi que leur comportement au cours des procédés technologiques.

Ce cours aborde également les interactions entre les différents composants alimentaires, les mécanismes de dégradation (oxydation, hydrolyse, etc.), ainsi que l’impact des traitements thermiques et non thermiques sur la qualité biochimique des aliments. Une attention particulière est portée à la bio-disponibilité des nutriments, aux réactions de brunissement (enzymatique et non enzymatique), et à la formation de composés d’intérêt ou indésirables.