Mérieux NutriSciences Online Training Academy

Fiber, along with ash, protein, moisture, and fat make up what are referred to as the proximate analyses in food chemistry. Proximate, meaning close or approximate, references the fact that these are tests that don’t assay for a specific molecule, but rather identify a general class of compounds by a particular characteristic.  This short course is intended to give you a basic understanding of fiber analysis and the primary testing methods used to test food for crude and dietary fiber 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

Understanding the requirements for ingredient statement food labeling and the specific requirements and formats dictated by the FDA and USDA can be tricky. In this short course, we demystify the requirements and formats required for FDA and USDA regulated. This short course will also teach how existing and new food additives are determined to be generally recognized as safe (GRAS) for use in food. Additional areas of focus in this course include ingredient statements, food additive function and category use, and ingredient statement labeling formats. Who should take this course Quality assurance, laboratory, manufacturing, and beginner regulatory professionals who want to understand the basics of ingredient food labeling regulatory requirements. *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

Per FSMA and USDA requirements, companies within the food industry are required to have a comprehensive and actionable Food Defense plan and Vulnerability Assessment.                          This essential and timely course covers both practical and useful food defense strategies and those measures and methods needed to be ready to deal with an intentional contamination event facing a company.  This course is purposefully designed to assist a company to be compliant with regulatory requirements (FSMA and USDA) and the requirements of the Global Food Safety Initiative (GFSI) audit systems (such as SQF, BRC, IFS and FSSC 22,000). *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

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 not be as simple as just giving it a fancy descriptor.  The name may be standardized or defined by the FDA. It could be modified or deviate from regulatory standards/ FDA definition by adding or removing certain ingredients.  Learn how to name your product so that it is compliant with regulations and how to avoid misleading terms. 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

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