E.g., Sunday, March 29, 2015
E.g., Sunday, March 29, 2015
E.g., Sunday, March 29, 2015
Self Paced

Learn2Serve Texas Introduction to Wine is a FREE course that will train students all the basic knowledge about wine.

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Self Paced

Enjoy craft beer? The Brewers Association Beer 101 course gives you a taste of our premium online course offerings. Everyone from the novice beer drinker to the full-fledged beer geek will savor every last drop.

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Self Paced

This is a self-paced MOOC and it will cover everything about Wine. In this 14 episodes course, students will learn about plant source, understanding the wine label, food matching and many more.

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Self Paced

The course gives students an understanding of the key challenges and pathways to sustainable development - that is, economic development that is also socially inclusive and environmentally sustainable.

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Self Paced

Learn the basics of child nutrition and how to make healthy meals for healthy children and families.

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Actualmente se sabe que la obesidad es una condición que genera distintas enfermedades, por lo que es de vital importancia tener el conocimiento necesario para poder cuidar de nuestra salud y nuestra imagen corporal, por lo que se considera que este curso permitirá al usuario obtener y desarrollar las herramientas necesarias para adquirir hábitos de alimentación correctos, realizar actividad física adecuada a nuestra situación actual de acuerdo a metas y objetivos personales, además de tener la capacidad de escoger y preparar de manera correcta los alimentos que nos benefician y cuales pueden ser perjudiciales si no son consumidos de manera idónea, entre otros temas de interés que se desarrollarán.

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Self Paced Course - Start anytime

Soil is the skin of the earth. It begins as rock that is broken down by plants, animals, and the elements; it blends with other materials, and becomes the foundation of our the forests, grasslands and fields. In this course we will explore how soil works and what makes it possible for plants to grow in soil at all.

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Apr 20th 2015

Eating well in a round the world regatta is no easy task. On one hand, the nutritional requirements are incredibly high, and on the other the foodstuffs taken on board must weigh as little as possible, withstand a moist environment with huge variations in temperature and be storable in a safe and organised manner. Nutritional content needs to be high and to respond to the requirements of incredible physical and mental strain, often in extreme climate conditions. In this course you will learn about the types of food taken on board for a Barcelona World race, how menus are designed, and incorporating freeze-dried foods, which continue to maintain their organoleptic qualities despite undergoing manipulation to ensure they weigh as little as possible and are long-lasting and stable.

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May 11th 2015

Preventing food fraud, the act of defrauding buyers of food or ingredients for economic gain, is a growing problem. Stopping it can improve domestic productivity due to fewer illnesses, increased production of safe food for domestic consumption, and a higher value for safer export product.

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Jan 12th 2015

An investigation into how modern agriculture works, its controversies, and the science behind it all.

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Apr 20th 2015

This course, offered through The New School, is devoted to the life and work of distinguished culinary professionals of the recent past and present who have changed the way we eat and drink in the United States.

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Apr 13th 2015

This course will provide you with an overview of the most important health challenges facing the world today. You will gain insight into how challenges have changed over time, we will discuss the likely determinants of such changes and examine future projections. Successful international strategies and programs promoting human health will be highlighted and global health governance structures will be mapped and the role of the key actors explored.

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Apr 2nd 2015

Learn about the principles and practices of how grapes are grown and wine is made. Confidently describe wine appearance, aroma, flavour and taste.

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Jan 26th 2015

This course is designed for middle and high school students (ages 14 -18) to apply science, technology, engineering, and math (STEM) concepts to evaluate and solve global challenges. Students will work collaboratively on international teams to create a simulated, sustainable outpost on Mars. The course is comprised of five modules, and participants will hear from experts in the areas of clean water, renewable energy, clean air, food and nutrition, and Mars.

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Mar 2nd 2015

This course will cover the agricultural and urban water quality issues in Florida, their bases, land and nutrient management strategies, and the science and policy behind the best management practices (BMPs). Students will learn to evaluate BMP research and analyze its role in determining practices and policies that protect water quality.

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Mar 30th 2015

This is part one of a 3-course sequence on Curanderismo: Traditional Medicine of Mexico and the Southwest. This course will emphasize healing of the body, through a number of videos. This course will emphasize healing of the body, through a number of videos.

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Mar 30th 2015

Le comportement des consommateurs présente souvent des risques dont le plus important est le déséquilibre alimentaire. Celui-ci provoque des maladies qui diminuent l'espérance de vie en bonne santé.

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Apr 3rd 2015

This course will explain the general principles of chicken behaviour and welfare, and the behavioural and physiological indicators that can be used to assess welfare in chickens kept in hobby flocks through to commercial farms.

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Mar 30th 2015

What is the global future of food? How will that future affect all of us? Will food be affordable and readily available, or will it be a scarce resource and a major source of conflict? This interactive learning experience focuses on the future of global food systems by exploring the path we’re currently on and where that may lead us, in both a best and worst case scenario.

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Mar 9th 2015

Food banks are important community organizations that provide charitable food assistance to food insecure households. Food banks rely heavily on donated foods and beverages and government supplied foods for their inventory. Until recently, there were no nutrition guidelines for food banks to follow in deciding the types of foods and beverages to accept, procure, and distribute. Recently, Feeding America, the national network organization of food banks, issued a nutrition framework to provide food banks with nutrition criteria for identifying healthful foods and beverages. Food banks are seeking direction in applying nutrition guidelines and generally how to move toward nutrition-focused food banking. This course will explain the importance of this shift toward healthier 'charitable' foods and guide participants through the process of developing food bank nutrition policies to help food bank staff and others in making nutrition improvements in food inventory.

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