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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Ash, along with fat, protein, moisture, and fiber 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. Ash analysis is a necessary first step in any mineral content analysis, whether for nutritional minerals or toxic metals. This first course in our Proximate Analysis Testing series is intended to give you a basic understanding of ash analysis and the primary testing methods used to test food for ash 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

Food contamination is the presence of any unwanted substance.  Contaminants can range in severity: everything from an unpleasing hair to life threatening food allergens. This short course is intended to give you a basic understanding of food contaminants and contaminant 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

Fat, along with ash, protein, moisture, and fiber 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.  Historically, many agricultural commodities such meats and dairy products have been traded and priced based on their fat content. Because of fat’s nutritional and commercial significance, it remains a critical element of Food Chemistry.   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

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

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

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