Mérieux NutriSciences Online Training Academy

Mérieux NutriSciences introduces computer-based self-directed eLearning training on an easy-to-use platform. Scroll down to view our catalog of online training.

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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

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

Shelf life is the time, under specified storage conditions, during which a food product maintains acceptable quality as defined by specific criteria for critical product attributes.  Being able to determine shelf life accurately is key information for manufacturers and product developers.  Assigning a shelf life that is artificially long risks exposing consumers to undesirable product, with potentially catastrophic damage to brand and product image at minimum.  This short course will give students a basic understanding of shelf life and how a shelf life study is designed.  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

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