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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Upcoming Sessions

  • Basic Seafood HACCP -Portland, OR Day 1


    Starting:
    10/04/2022 @ 08:00 AM (GMT-07:00) Pacific Time (US & Canada)
    Ending:
    10/04/2022 @ 05:30 PM (GMT-07:00) Pacific Time (US & Canada)
  • Basic Seafood HACCP -Portland, OR Day 2


    Starting:
    10/05/2022 @ 08:00 AM (GMT-07:00) Pacific Time (US & Canada)
    Ending:
    10/05/2022 @ 05:30 PM (GMT-07:00) Pacific Time (US & Canada)
See All Upcoming Sessions

This two day course provides participants with basic knowledge regarding the properties of milk, principles of food safety, and quality control. The material is presented in practical terms allowing attendees to gain a better understanding of the basics of producing quality products safely and efficiently.  This course is ideal for anyone new to working the dairy industry or is an industry veteran looking for a refresher course on the important aspects of dairy. The major topics that this cover includes: Dairy Technology 101 (Milk Composition and Properties) Basic Dairy Microbiology Sensory Evaluations Pasteurization/Processing Dairy Sanitation Material Losses (Dairy Shrink) HACCP, FSMA, and the PMO Click here to view the full course agenda. Times listed are Eastern Time. Note: Students must attend and participate in all live sessions in order to qualify to receive their certificates. Requirements: Computer with working camera and microphone  Strong internet connection Instructors ​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

In this first short course of our Labeling 101 series, students will learn about the up-to-date basic U.S. FDA labeling requirements for retail packs, food service items, shipping cases, and inner packs.  Who should take this course? Research/Product development, Quality assurance, laboratory, manufacturing, and beginner regulatory professionals who want to understand the basics of labeling regulatory requirements for food products sold in the United States that are regulated by the FDA. *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

Listeria monocytogenes is one of the most most common microbiological hazards to the food industry. This microorganism may be introduced into a product or a food from the plant environment, ingredients, or as a result of poor practices during food processing. This 5-part streaming video will focus on the control of this organism in the processing environment since that’s the most common cause of contamination. A quiz packet is included with your purchase for documenting employee training and assessment. Total running time: ~45 minutes Click below for a short preview:   Read More

This 2-day course is accredited by the International HACCP Alliance and teaches attendees how to develop, implement and manage HACCP plans. Especially designed for those working within the Dairy Industry, this essential course covers the basics of how to develop and implement a food safety system using the Hazard Analysis and Critical Control Points process to improve their food safety system throughout the company’s production operation. This course will also provide participants with the basic skills needed to develop a preventive control program. Upon successful completion of the course and final exam, students will earn a certificate of completion with the HACCP Alliance Gold Seal. Click here to view the course agenda. Times listed are Central. 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 working camera and microphone  Strong internet connection Instructors Jeff Lucas, Sr. Director of Technical Services, Mérieux NutriSciences 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 is a lead instructor for HACCP and an instructor in BRC.  Additionally, Jeff is a Preventive Controls Lead Instructor for both human and animal food. Jeff’s tenure with food and meat companies includes Sara Lee, ibp, Inc., Land O’ Frost and J Bar B Foods among others.  Jeff is a graduate of Auburn University and Texas A&M University.      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

An analytical method is a set of written instructions describing a procedure. These methods are used in activities we do daily, such as brushing teeth. Laboratories must have confidence that the methods they are using, when in the hands of an analyst, can produce reliable and accurate results which are appropriate to the analytical problem. This short course is intended to give you a basic understanding of validation and verification of analytical methods. 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

This course will provide students with an introduction into statistical sampling plans and the practical side of implementation for FDA products. Emphasis on the specific pathogens in different products will also be introduced and examined.  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.  The learning modules and all resources will be open to you for 1 year from the date of purchase.   Read More

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