Mérieux NutriSciences Canada Online Training Academy

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 eLearning course focuses on the control of this organism in the processing environment since that’s the most common cause of contamination. At the conclusion of this course you will earn a certificate of completion that you can download and keep for your records. This course will be available to you for 1 year from the date of purchase. 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

Moisture, along with fat, protein, ash, 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.  In the case of moisture, you are quantifying the loss (in weight) upon drying.  While you won’t find moisture analysis listed directly on a Nutritional Label, it is a critical assay for determining both carbohydrates and calories.  This second course in our Proximate Analysis Testing series is intended to give you a basic understanding of moisture analysis and the primary testing methods used to test food for moisture 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

Nutrition facts labels (NFL) are based on several defined regulations. This can be puzzling at first. This webinar teaches participants the mandatory basic requirements of nutritional food labeling for FDA regulated products sold in the United States. Who should take this course? Research/Product development, Quality assurance, laboratory, manufacturing, and beginner regulatory professionals who want to understand the basics of nutrition facts labeling regulatory requirements for food products sold in the United States 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