Mérieux NutriSciences Online Training Academy

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. Read more

Shelf life is the time, under specified storage conditions, during which a food product maintains acceptable quality as defined by specific criteria for critical product attributes.  Being able to determine shelf life accurately is key information for manufacturers and product developers.  Assigning a shelf life that is artificially long risks exposing consumers to undesirable product, with potentially catastrophic damage to brand and product image at minimum.  This short course will give students a basic understanding of shelf life and how a shelf life study is designed.  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. Read more

If you measure something multiple times often you may get different numbers. This is a simple definition of   variability. Variability is also called Uncertainty of Measurement (UM) in ISO references. It is often called ‘lab error’.   This short course is intended to give you a basic understanding of measurement uncertainty in laboratory testing. 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. Read more