Online courses directory (19947)

This class provides students with an introduction to principal concepts and methods of fluid mechanics. Topics covered in the course include pressure, hydrostatics, and buoyancy; open systems and control volume analysis; mass conservation and momentum conservation for moving fluids; viscous fluid flows, flow through pipes; dimensional analysis; boundary layers, and lift and drag on objects. Students will work to formulate the models necessary to study, analyze, and design fluid systems through the application of these concepts, and to develop the problem-solving skills essential to good engineering practice of fluid mechanics in practical applications.

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

Learning the multiple meanings of 40+ phrasal verbs, for a total of 80+ ways to use them.

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.

How to move things safely in a Health Services environment. Covers the content for the Accredited Unit: HLTHSE204

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?

The Advanced Study of Marketing Techniques that Successfully Build Income for Your Food Business.

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.

Design and build a permaculture food forest in your backyard, neighborhood, or city

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.

The natural approach to cancer, heart disease, obesity, and other chronic conditions.

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.

Everything you wanted to know about football but was afraid to ask.

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