Mérieux NutriSciences Online Training Academy North America

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

The Introduction to Food Microbiology course is designed for food plant employees, supervisors, and individuals with limited microbiology background who are seeking a practical introduction to food microbiology. Taught by experienced industry experts, this course provides an overview of microorganisms relevant to food systems, including how foodborne pathogens contaminate, survive, and grow in foods, as well as practical strategies used to control microbial risks during food production. Participants will also learn about key spoilage microorganisms, factors that influence product spoilage, and general approaches for controlling spoilage and extending shelf life. Click here to view the course agenda. Requirements: Computer with working camera and microphone  Strong internet connection Click here for information about our cancellation policy. A minimum of 5 students is needed to run this course. Note: Students must attend and participate in all live sessions in order to qualify to receive their certificate of completion. Read more

This curriculum has been specifically curated for professionals working in food product development looking to expand their knowledge. Our carefully selected eLearning courses on food microbiology, labeling, and shelf life studies will provide those working in product development with foundational information upon which they can build and expand their work and careers. The following courses are included in this program:   Introduction to Food Microbiology Introduction to Food Fraud Labeling 101: Basics of U.S. Food Labeling Nutrition Facts Labeling: U.S. Regulated Products Food Additive & Ingredient Statement Regulatory Requirements Food Labeling 101: Net Contents Food Labeling 101: Standard of Identity Shelf Life Studies Upon successful completion of this program, you will receive a certificate designating you as Product Developer Professional. Program Length: 10.5 Hours Who should enroll: Product Developers/Designers Flavorists Sensory Scientists Food Technologists Recommended Prerequisites: HACCP or PCQI Internal Auditing Supply Chain Management You will have 1 year from the date of purchase to complete the program. Read more