Mérieux NutriSciences Online Training Academy North America

The Code of Federal Regulation defines the general rule for net content declaration but not identifying metric declaration, tolerance, and method of declaration for other firmly established general consumer usage.  In this course we’ll be covering all you need to know about net content declaration including declaration format, tolerance, exemptions, and declaration for special package types. Who should take this course? Research/Product development, Quality Assurance, and regulatory professionals. *Note: This course will be available to you for 1 year from the date of purchase. A certificate will be issued upon successful completion of the course.​ Read more

Naming a food product may seem as simple as just giving it a fancy descriptor. However, the naming of a food product is subject to a maze of regulations dedicated to ensuring that it is truthful and not misleading to the consumer. Use this course to understand how FDA regulates the “statement of identity”, including discussion of: standards of identity and regulatory definitions, flavoring regulations, imitation and substitute foods, and formatting requirements.  Learn how to name your product so that it is compliant with regulations and prevent hurdles to market that could negatively impact your business. Who should take this course? Product developers QA personnel  Regulatory specialists *Note: This course will be available to you for 1 year from the date of purchase. A certificate will be issued upon successful completion of the course.​ Read more

This knowledge clip explains the concept of food life cycle assessment, or short, LCA. Every product and service, including food, has an impact on the world around us. With a life cycle assessment, we measure this environmental impact. In this knowledge clip we will walk you through the fundamentals of an LCA, explain what it’s useful for, and show what the process of conducting an LCA looks like in practice. This knowledge clip is a free resource and will be available to you for 60 days. Read more

Maintaining effective sanitation programs provide critical and actionable data about your processes. In this short course, learners will be given an in depth look at hygienic considerations in facility and equipment design.  Methods of cleaning as well as the chemistry and function of cleaners and sanitizers will be discussed. Finally, learners will learn microbiological and other sanitation problems that are common in food plant facilities. Who should take this course: Food Safety Managers and Supervisors Food Plant Managers and Supervisors QA Managers and Supervisors Sanitation Managers and Supervisors *Note: This course will be available to you for 1 year from the date of purchase. A certificate will be issued upon successful completion of the course.​ Now available for the special introductory price of $350 for a limited time.  Read more

When talking about the environmental sustainability of the food system, what are we talking about? This knowledge clip describes several important environmental impacts that are relevant when talking about the environmental sustainability of the food system. This knowledge clip is a free resource and will be available to you for 60 days.   Read more

Good Manufacturing Practices (GMP) is a fundamental for all facilities within the food supply chain. GMPs help to ensure that safe food is processed, manufactured, packaged, and shipped in a safe, hygienic way. You are a key factor in keeping the food supply safe from hazards. The purpose of this course is to provide you with background information, relevant knowledge, and real-world examples to help you understand GMPs and why they are so important. Whether this is your first job in the food industry or you're an industry pro, having a strong knowledge of Good Manufacturing Practices can raise your professional game to the next level.  Who should take this course: Line Workers Supervisors Managers 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. This course is meant to be a yearly training. Certificates expire 1 year from completion date. This course is also available in Spanish and French Canadian. Read more