Mérieux NutriSciences Online Training Academy North America

How much protein is in the food? That seems to be the question of the decade as many people look to high-protein based diets to help with weight loss.  How do food companies determine how much protein is in their product? Through chemical analytical testing of course! This short course is intended to give you a basic understanding of protein analysis and the primary testing methods used to test food for protein content. 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

Developed by the Refrigerated Foods Association (RFA), this valuable training program will allow you to introduce your experienced employees to advanced food safety principles and to test their knowledge after training. The 90-minute program is divided into 10 short sessions covering specific topic areas such as HACCP, Microorganisms in the Plant, Allergen Control, Traceability and more. Each chapter has its own introduction, conclusion and set of multiple choice and true/false review questions, which are included in the accompanying training manual. Both English and Spanish versions of the video are included. Looking to purchase this title on DVD? Contact us to purchase. Read more

Developed by the Refrigerated Foods Association (RFA) and co-sponsored by Silliker, Inc., this engaging DVD motivates employees to take an active role in the challenging – but winnable – battle of preventing food borne illness. The 20-minute program is divided into seven short sessions on HACCP, personal hygiene, microorganisms, cleaning/maintenance, allergen control, and food defense. Both English and Spanish versions of the video are included. Note: This video is meant to be used for group training and can be relaunched as needed. Looking to purchase a dvd copy of this title? Contact us to purchase. Read more

Understanding the everyday hazards present in the laboratory environment is important to keeping employees safe. This brief video provides an introductory look at possible microbiological, chemical, and physical hazards in the laboratory environment and the safety measures that can prevent accidents from occurring. This video is ideal for onboarding new employees and as refresher training for current employees. A blank certificate is included with your purchase to document employee training.  Click here for a preview. Read more

Environmental Monitoring Programs may turn up a positive result in your facility and cause a potential product recall. What do you do when that happens?  How do you meet the regulatory oversight agency requirements should there be a recall?  What mitigation prevention and control strategies should be employed in the prevention of pathogen contamination of food products?  This short course is intended to answer these questions by addressing the root cause of a positive environmental sampling result, the investigation process, and corrective courses of action.  At the conclusion of this course you will earn a certificate of completion that you can download and keep for your records. This course will be available to you for 1 year from the date of purchase.   Read more

Sodium chloride (NaCl), also known as common table salt, is the most commonly added ingredient in processed food production.  Salt is important to food processors because it: ●      Increases the palatability of food ●      Functions as a preservative by controlling water activity ●      Adds functional properties to foods by extracting soluble proteins which then bind fats and carbohydrates for stable emulsions  This short course is intended to give you a basic understanding of salt and sodium analysis and the primary testing methods used to test food for salt content. 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