Sampling Basics

3 modules


Course Length
30 mins

Margaret Ciaccio

22 Mar 2019



Sampling food for chemical analyses is done to allow you to characterize and make decisions about a population being sampled.  Your purposes for sampling could include:

  • Accept/ reject a shipment of product based on conformance to specifications
  • Determine nutritional component analysis for labeling
  • To collect Statistical Process Control Data relating to a production process
  • To test for contaminants such as pesticides, adulterants, mycotoxins

This short course will examine considerations when creating a sampling plan, probability and nonprobability sampling, and best practices for sample storage and transport.

At the conclusion of this course you will earn a certificate of completion that you can download and keep for your records. There will also be an option to download a PDF copy of the lesson content to keep and use as a reference. 

This course will be available to you for 1 year from the date of purchase.


Learning Objectives

At the conclusion of this course, students will be able to...

  • Determine why sampling food for chemical analysis is important
  • Discuss the purpose for creating a sampling plan
  • Identify the elements of a sampling plan
  • Differentiate probability sampling from nonprobability sampling
  • Examine the different types of probability and nonprobability sampling
  • Review best practices for preserving collected samples prior to analysis


By completing/passing this course, you will attain the certificate Mérieux NutriSciences Completion

Sampling Basics
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