Mérieux NutriSciences Online Training Academy

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

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

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

Maintaining effective sanitation programs provide critical and actionable data about your processes. Course attendees will gain firsthand experience in evaluating microbiological and other sanitation problems. Click here to view the course agenda. Requirements Computer with working camera and microphone  Strong internet connection Instructor Jeff Lucas, Sr. Director of Technical Services, Mérieux NutriSciences Jeff has over 30 years of food industry experience including both manufacturing and laboratory services. Jeff has consulted in all food industry segments specializing in food safety, microbiological issues with foodborne pathogens, food spoilage, sanitation, and HACCP. Jeff has assisted numerous companies in resolving issues with Listeria monocytogenes in ready-to-eat foods and with Escherichia coli O157:H7 in raw beef including regulatory concerns, sanitation issues, and recall mitigation. He has instructed numerous short-courses and workshops across the US on HACCP, Listeria Control, Sanitation, Quality Systems and Food Safety. Jeff’s tenure with food and meat companies includes Sara Lee, ibp, Inc., Land O’ Frost and J Bar B Foods among others. Jeff has been with Silliker for more than 10 years and is a graduate of Auburn University and Texas A&M University. Click here for information about our cancellation policy. A minimum of 5 students is needed to run this course. 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, edition 9 before attending this course. A HACCP course is available on this website. Click here for Mérieux NutriScience's online HACCP course. Click here to view the full course agenda for this virtual 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 Instructor Tedd Wittenbrink, Technical Director, Mérieux NutriSciences Tedd has more than 30 years of management experience in the food industry. He is an American Society for Quality Certified Quality Auditor and has a proven track record in developing and implementing Food Safety / Quality Assurance Programs. His employment history includes tenures with Beatrice Foods, Hawthorn Mellody Farms Dairy, and Borden Inc. During his career, he has held positions of QC Manager, Director of Quality, and Corporate Quality Assurance Manager. Click here for information about our cancellation policy. A minimum of 5 students is needed to run this course. Read more