Online courses directory (10358)

This class introduces fluid dynamics to first year graduate students. The aim is to help students acquire an understanding of some of the basic concepts of fluid dynamics that will be needed as a foundation for advanced courses in atmospheric science, physical oceanography, ocean engineering, etc. The emphasis will be on fluid fundamentals, but with an atmosphere/ocean twist.

Taking its name from the early investors of classic Hollywood, Ron Conway and Mike Maples define the angel investor. In

This course teaches the fundamentals of Fog Networking, the network architecture that uses one or a collaborative multitude of end-user clients or near-user edge devices to carry out storage, communication, computation, and control in a network. It also teaches the key results in the design of the Internet of Things, including consumer and industrial applications.

Explores connections between what we eat and who we are through cross-cultural study of how personal identities and social groups are formed via food production, preparation, and consumption. Organized around critical discussion of what makes "good" food good (healthy, authentic, ethical, etc.). Uses anthropological and literary classics as well as recent writing and films on the politics of food and agriculture.

In this class, food serves as both the subject and the object of historical analysis. As a subject, food has been transformed over the last 100 years, largely as a result of ever more elaborate scientific and technological innovations. From a need to preserve surplus foods for leaner times grew an elaborate array of techniques – drying, freezing, canning, salting, etc – that changed not only what people ate, but how far they could/had to travel, the space in which they lived, their relations with neighbors and relatives, and most of all, their place in the economic order of things. The role of capitalism in supporting and extending food preservation and development was fundamental. As an object, food offers us a way into cultural, political, economic, and techno-scientific history. Long ignored by historians of science and technology, food offers a rich source for exploring, e.g., the creation and maintenance of mass-production techniques, industrial farming initiatives, the politics of consumption, vertical integration of business firms, globalization, changing race and gender identities, labor movements, and so forth. How is food different in these contexts, from other sorts of industrial goods? What does the trip from farm to table tell us about American culture and history?

Eating well and understanding the nuances of food has become a complicated and often confusing experience. Virtually every day brings news about some “miracle food” that we should be consuming or some "poison" we should be avoiding. One day it's tomatoes to prevent cancer, then flaxseed against heart disease or soybeans for menopause. At the same time, we are warned about trans fats, genetically modified foods, aspartame and MSG. Dietary supplements are often touted as the key to health or a factor in morbidity. According to some, dairy products are indispensable while others urge us to avoid them. The same goes for meat, wheat and soy; the list goes on.

This course will shed light on the molecules that constitute our macro and micronutrients and will attempt to clarify a number of the food issues using the most relevant, up-to-date science available. Other topics to be presented will include the diet-cancer relationship, the link between diet and cardiovascular disease, food-borne illnesses, food additives and weight control.

The objective of this course is to provide students with an insight into the emerging corporate need for food fraud management.

This course will explore food in modern American history as a story of industrialization and globalization. Lectures, readings, and discussions will emphasize the historical dimensions of—and debates about—slave plantations and factory farm labor; industrial processing and technologies of food preservation; the political economy and ecology of global commodity chains; the vagaries of nutritional science; food restrictions and reform movements; food surpluses and famines; cooking traditions and innovations; the emergence of restaurants, supermarkets, fast food, and slow food. The core concern of the course will be to understand the increasingly pervasive influence of the American model of food production and consumption patterns.

This free course from ALISON is compiled from the Food Safety Knowledge Network's Basic Level Requirements for Food Manufacturers. Topics covered include hygiene, water quality, allergens, and pest control, as well as contamination, food hazards, and incident management. The practices outlined in the course adhere to internationally recognized standards, codes of practice, and guidelines relating to food, food production, and food safety recognized by the WHO (World Health Organization) and United Nations. <br /><br />This course is ideal for individuals, food safety managers, and businesses responsible for food safety.<br />

Having a good sanitation and safety program is vital to any food service operation, big or small. This is a follow-on course from our basic level requirements course and will help you understand different aspects of food safety and sanitation. It will teach you different programs that can be brought into effect within your operation. From individual cleanliness guidelines that are applicable to everyone within the sanitation and safety operation, to the imperative role the manager plays in the operation, this free online course will quickly ensure that your food service operation will have a reputation for good cleanliness and sanitation. This course will teach you what to look out for when purchasing and receiving foods from an outside supplier, how to store food in the correct environment and how to prepare foods hygienically. Learn how to prevent and avoid accidents such as burns or cuts, and food borne illnesses by learning how they are caused. This online course will be of great interest not only to a person who wishes to start their own food service operation or who is already working in one, but to anyone who wants to know more about preparing food in a sanitary manner.<br />

Feeding nine billion people in 2050 without exhausting the planetary reserves is perhaps the greatest challenge mankind has ever faced. This environmental studies course will examine the principles of production ecology and the ‘availability pillar’ of global food security that lie at the heart of food production, which can be applied to both crops and animal production. This course will discuss why yields in some parts of the world are lagging behind and identify the agro-ecological drivers that shape the wide diversity of production systems.

Furthermore, key issues relating to the closing of yield gaps and the difference in visions of sustainability will be explored.

This online course will be of great interest to international students and those with varied educational backgrounds, both professionally and culturally, to enrich their views and action perspectives related to global food security and food systems. Professor Ken E. Giller will introduce learners to crop production and underlying bio-physical principles in order to identify constraining factors in yield formation. He will explain how to assess yield gaps at the level of fields and production systems around the world, contributing to efficient resource management. Wageningen University and Research, through its unique systems-based approach to food systems, adds the phase of primary production to the broad context of global food security.

Walk through the basics of nutrition, how eating disorders develop, and learn the benefits of various diets.

Explore the world of football, its role in the world today, finances, clubs, nations, rivalries and much more.

Through investigating cross-cultural case studies, this course introduces students to the anthropological study of the social institutions and symbolic meanings of family, gender, and sexuality. We will explores the myriad forms that families and households take and considers their social, emotional, and economic dynamics.

This physics course is designed to expose teachers of introductory physics, from novice to experienced, to effective tools for teaching physics at the high school level. Learn (or re-learn) basic concepts, including Newton’s laws, motion, momentum, and energy. Become a more competent and engaging teacher by familiarizing yourself with the historical development of these concepts, and with the physics education research literature about ways to teach the concepts effectively. Learn to employ research-based methods to help your students succeed in physics.

It covers the following content:

• Kinematics
• Projectile motion
• Forces and Newton’s laws
• Impulse and work
• Conservation of energy
• Readings of, and discussion about, the conceptual history of physics and relevant education research

In your final projects, you will develop a research-based lesson plan that you can use in your own teaching.

Thanks to the economic liberalization in several countries over the last few decades, the world has witnessed an exponential increase in the free flow of capital across countries, even more so in emerging economies. This has resulted in a globally interconnected ecosystem of banks and financial markets engaged in foreign exchange transactions that are continuously growing in volume, sophistication and complexity. That, in turn, has attracted a plethora of participants whose explicit intention is to either profit from or hedge against the heightened level of risks in the foreign exchange markets.  

This economics and finance course will unravel those complexities and help you gain a comprehensive understanding of foreign exchange markets: the underlying theories, the instruments traded and how the associated risks and potential adverse outcome are addressed/redressed using several techniques such as currency derivatives.

Everyday across the world, thousands of businesses are victimized by fraud. Who commits these bad acts? Why? And, how? In this course we are going to help you answer the questions: who commits fraud, why and how. We’ll also help you develop skills for catching them.

What do collapsed buildings, infected hospital patients, and crashed airplanes have in common? If you know the causes of these events and conditions, they can all be prevented.

In this course, you will learn how to use the TU Delft mind-set to investigate the causes of such events so you can prevent them in the future.

When, for instance, hundreds of hospital patients worldwide got infected after having gall bladder treatments, forensic engineering helped reveal how the design and use of the medical instruments could cause such widespread infections. As a result, changes were made to the instrument design and the procedural protocols in hospitals. Learning from failure in this case benefitted patient health and safety across the world.

After taking this course you will have an understanding of failures and the investigation processes used to find their causes. You will learn how to apply lessons gained from investigating previous failures into new designs and procedures.

The TU Delft Forensic Engineering mind-set involves recommendations for:

• Data collection ranging from desk studies (theoretical/predicted performance of structures) to field investigations (actual performance of failed structures)
• Hypothesis generation techniques for technical and procedural causes of failure
• Hypothesis testing for engineering aspects of forensic cases
• Reporting findings about the most likely causes and consequences
• Improving engineering designs based on lessons learned from forensic cases

The course uses case studies from Building Engineering, Aerospace Engineering, and Biomechanical Engineering. All of these provide great examples that illustrate the approaches and highlight technical and procedural causes of failure. You’ll find that not only is it crucial, but it’s also exciting to learn from failures.

This course is most useful for:

• Students who want to familiarize themselves with forensic engineering
• Building, aeronautical, biomechanical designers and engineers
• Forensic investigators, police, legal and insurance professionals
• Professionals from municipalities, government agencies or clients who are asked to perform internal forensic investigations

This course has been designed by TU Delft's international experts on safety issues, failure investigations and forensics. Arjo Loeve, Michiel Schuurman and Karel Terwel are members of the TU Delft Forensics community, the Delft Safety & Security Institute and the CLHC Expertise Center for Forensic Science and Medicine.

Discover how psychology can help obtain evidence from eyewitnesses in police investigations and prevent miscarriages of justice.

This course explores how the police use science in criminal investigations and how it interacts with the criminal justice system.