Mérieux NutriSciences Online Training Academy

Mérieux NutriSciences introduces computer-based self-directed eLearning training on an easy-to-use platform. Scroll down to view our catalog of online training.

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Upcoming Sessions

  • Basic Seafood HACCP -Portland, OR Day 1


    Starting:
    10/04/2022 @ 08:00 AM (GMT-07:00) Pacific Time (US & Canada)
    Ending:
    10/04/2022 @ 05:30 PM (GMT-07:00) Pacific Time (US & Canada)
  • Basic Seafood HACCP -Portland, OR Day 2


    Starting:
    10/05/2022 @ 08:00 AM (GMT-07:00) Pacific Time (US & Canada)
    Ending:
    10/05/2022 @ 05:30 PM (GMT-07:00) Pacific Time (US & Canada)
See All Upcoming Sessions

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

Sanitation is very important for consumer health and shelf life of food products. Factors considered include equipment, employees, packaging materials, excess water, floor mats, buttons/switches, rodents, and pests. Problem areas to focus on include growth niches in seams, floor cracks and drains, ledges, equipment, and absorbent materials; and a sanitation schedule is necessary. The eight steps for proper cleaning and sanitation are taught in this video. Proper cleaning and sanitation are necessary for consumer health, product shelf life and brand confidence. Eight steps for cleaning and sanitation include removal of waste materials, pre-rinse step, cleaning and scrubbing, rinse off detergent, visually inspect for soil, wash and rinse floors, sanitize floors then equipment, remove excess water. A quiz packet is included with your purchase for documenting employee training and assessment. Click here to watch a short preview of this video. Also available in Spanish.  Read More

The global nature of our food supply, specifically raw materials and ingredients, necessitates an effective supply-chain management program. Managing your supply chain is a key factor in ensuring that safe, high quality food is being produced and distributed to the consumer. Efforts to focus on food safety in the last decade have left the quality of raw materials and ingredients unaddressed. This short course will examine why having a rigorous supply chain management system that focuses on both safety and quality is essential.  Who Should Take This Course: Food Safety Managers Quality Assurance Staff  Purchasing Managers R&D Personnel   This course will be available to you for 1 year from the date of purchase. A completion certificate will be issued upon successful completion of the course.​ 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

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