Mérieux NutriSciences Online Training Academy

In this timely introductory short course focusing on the restaurant industry, students will learn what to do when their restaurant is faced with a crisis. Students will learn how to determine when a "situation" elevates to a "crisis" and how to manage it. Students will also learn who should be involved when handling a crisis, including who should be on the crisis management team. Finally students will learn what should be included in your crisis management plan, how to spot early warning signals, and how to test the plan's effectiveness. Topics to be covered: Crisis definitions Examples of crisis situations Early warning signals When to inform stakeholders, leadership, regulatory agencies, and the public Roles and responsibilities of the Crisis Management Team Best practices for Crisis Management Plans How to effectively test your Crisis Management Plan Who should take this course: Executive management Company communication experts QA Managers Plant Managers  Procurement   Health & Safety Personnel Read more

Food Chemistry studies the human health effects of food and food ingredients as well as their structural, functional and nutritional properties through the application of a large spectrum of technologies and various scientific disciplines.  This short course is intended to give you a basic understanding of food chemistry and the primary testing methods used to test food for quality and safety. 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

We've gathered 14 courses in our Food Chemistry curriculum and bundled them together for the special price of $1000*. The following courses are included in this bundle: Ash Analysis Contaminants Fat Analysis Fiber Analysis Introduction to Food Chemistry Method Validation and Verification Moisture Analysis N.L.E.A. Labeling Rules Protein Analysis Salt and Sodium Analysis Sampling Basics Sample Preparation Shelf Life Studies Uncertainty of Measurement   *Retail value $1400 Read more

Food fraud impacts countries around the world and is always motivated by economic gain.  In this short course, we’ll be covering various types of food fraud, their impacts to consumers and business, and some steps to mitigate food fraud risks. *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 Introduction to Food Microbiology course is designed for the food plant employee or supervisor who has no classroom instruction in Food Microbiology or has a very basic knowledge of the subject. The 6 recorded sessions will cover the basics of food microbiology and the recalls/outbreaks associated with the major pathogens as well provide an overview of foodborne disease-causing microorganisms. Students will also learn factors that can be used to control microbial growth and growth of spoilage microorganisms. Finally, an overview of the major foodborne viruses and Covid-19 will be discussed.  *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

What is HACCP? HACCP stands for Hazard Analysis Critical Control Point. This is an important part of a food safety system. This course will cover the seven principles of HACCP, how it fits into a food safety system, and how they can be applied at a facility. *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