Mérieux NutriSciences Online Training Academy North America

It’s of critical importance to make sure that the sample is representative of the population, because sampling error is estimated to be the single largest source of analytical uncertainty.  As the sample is portioned for various tests, each testing portion must be representative of the sample received.  To accomplish this, the sample must be made homogeneous.  This typically involves reduction of particle size to a small and uniform distribution.  This short course is intended to address the most common challenges, types of samples and preparation equipment encountered in food 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

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

Do you work with agricultural or food products and need reliable environmental impact data to align with SBTi FLAG guidance? Join our colleague Carolina Carrillo Diaz for a 30-minute expert-led webinar on SBTi FLAG emissions reporting.  Don’t miss this opportunity, and get equipped for your SBTi target-setting journey. This webinar is a free resource and will be available to you for 60 days. Read more

La naturaleza de nuestro suministro de comida a nivel global, especialmente de materias primas e ingredients, necesita un programa efectivo de la cadena de dicho suministro. El manejo de esta cadena, es un factor definitivo para asegurarse que los alimentos en general, estan siendo producidos y distribuidos al consumidor con  la calidad y la seguridad alimenticia que debe ser. Los esfuerzos realizados en la seguridad de los alimentos durante la decada pasada, han dejado la calidad de las materias primas sin la atencion debida. Este curso examinara el porque es esencial el tener un manejo riguroso del Sistema de la cadena de suministro que se enfoque en ambas cosas: seguridad alimenticia y calidad. Quien debe tomar este curso: Gerentes de Seguridad Alimenticia y Calidad Personal del Aseguramiento de la Calidad  Gerentes de ventas Personal dedicado a Investigacion y Desarrollo Este curso estara vigente para usted por un ano desde la fecha de la compra. Un Certificado se le sera otorgado al finalizar satisfactoriamente el curso. Read more

Sensory science is the scientific discipline used to measure and interpret reactions to characteristics of perceptions as perceived through the sense of sight, smell, taste, touch, and hearing. In this introductory eLearning course, you will learn about the basics of sensory science including what can be measured, the most common sensory methods, and how to determine which method is right for your use case. Who should take this course: Research and development Product Managers Quality Assurance This course is available to you for 1 year from date of purchase. Read more

This Implementing SQF System course is designed for those individuals, such as the SQF practitioner, responsible for developing, aligning, verifying, maintaining, and otherwise supporting the site’s SQF food safety System and its culture of food safety. With a focus on continuous improvement, practical activities provide attendees the opportunity to align their existing programs with the SQF Code and build skills that will enable an environment where food safety is a top priority. It is recommended that participants have successfully completed a HACCP training course meeting the definition found in the Glossary of the SQF Code. A HACCP course is available on this website. Click here for Mérieux NutriSciences' online HACCP course. Note: Students must attend and participate in ALL of the live sessions in order to earn their certificate. Sessions will not be recorded. Requirements: Computer with camera and microphone  Strong internet connection Click here for information about our cancellation policy. A minimum of 5 students is needed to run this course. Read more