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.
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
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