Trident Learning

This course is designed to prepare students to allow students to develop their understanding of some mathematical principles and to apply them to the relevant areas in Electronics.

This course introduces students to the basic theoretical knowledge and practical skills in the field of Offset Lithography. Studies include the history of printing and the current technologies available in the field. In addition they will learn how to operate and use printing machines and equipment according to health and safety standards to reproduce a printed document.

COURSE CONTENT
UNIT 1
COMPOSITION and PROPERTY OF FOODS
Topics
-Food and its properties.
-Nature and composition of food
-Major food groups, their chemical makeup, sources and nutritional value and importance.
-Balanced diets. Food and nutrient guides.
-How factors such as gender, age group and lifestyle affect an individual’s nutrient requirements
-The importance of food to humans
-The physical and chemical properties of food explained: Carbohydrates, Proteins, Fats, Vitamins, Minerals, Water
-Food properties terminology: colour, texture, odour.
-Food science vs Food technology

UNIT II
FOOD MICROBIOLOGY and FOOD SPOILAGE
Topics:
-Definitions of terms:
• Microbiology
• Food microbiology
• Food spoilage

-Identify food organisms of major importance including harmful food organisms
-Explain the importance of food microbiology, including:
i. Its relation to food spoilage
ii. Its relation to food poisoning
iii. Its role in food production and preservation
-Factors which cause food spoilage, food poisoning – food spoilage predisposing conditions, signs and corrective measures
-Water activity (Aw) and its relation to food spoilage
-Chemical spoilage, presence of toxins and contaminants

UNIT III
PRODUCTION, PROCESSING & PACKAGING
Topics:
-Discuss global trends in food production and processing
-Explain the benefits of food processing
-Explain the basic principles and processes involved in food processing; identify the kinds of processing technology in common use locally, regionally and globally.
-Define and categorize food additives; explain the need for such additives and the associated dangers.
-Define and explain the techniques and major considerations associated with drying, freezing/chilling, thermal processing (pasteurization), canning, salting, fermentation, use of preservatives and radiation.
-Discuss the preservation of major foods including cereals, milk, meat and beverages
-Discuss the basic principles of product development.
-Discuss packaging and its role in food processing



UNIT IV
HAZARD ANALYSI CRITICAL CONTROL POINT (HACCP)
A systematic approach to Food Safety

Topics:
• Quality Control/ Assurance Standards and Regulatory bodies
• Definitions
- Quality control
- Total quality management
- Hazard analysis and critical control points
- ISO 9000
• The importance of quality control and quality assurance in meeting guidelines and standards set by consumers as well as government regulatory bodies
• Discuss HACCP , its importance and structure

This introductory language course provides students with the language skills and the social and cultural awareness needed to develop oral proficiency at the beginners’ level. The course will enable students to use French to function in social and business contexts common to the specialized areas of study for which the foreign language programme is designed. The course focuses primarily on the oral-aural registers but also provides reading comprehension and limited writing (note-taking) exposure.

This course develops oral skills for communication in French at an elementary level in a variety of situations commonly encountered when travelling, using vocabulary and structures taught during the course. It fosters an appreciation of the foreign culture - how it is similar to and different from the students' native culture.