Mérieux NutriSciences Canada Online Training Academy

Understanding the everyday hazards present in the laboratory environment is important to keeping employees safe. This brief video provides an introductory look at possible microbiological, chemical, and physical hazards in the laboratory environment and the safety measures that can prevent accidents from occurring. This video is ideal for onboarding new employees and as refresher training for current employees. Click here for a preview. Your purchase includes: A blank certificate to document employee training Unlimited views Read more

Environmental Monitoring Programs may turn up a positive result in your facility and cause a potential product recall. What do you do when that happens?  How do you meet the regulatory oversight agency requirements should there be a recall?  What mitigation prevention and control strategies should be employed in the prevention of pathogen contamination of food products?  This short course is intended to answer these questions by addressing the root cause of a positive environmental sampling result, the investigation process, and corrective courses of action.  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

Sodium chloride (NaCl), also known as common table salt, is the most commonly added ingredient in processed food production.  Salt is important to food processors because it: ●      Increases the palatability of food ●      Functions as a preservative by controlling water activity ●      Adds functional properties to foods by extracting soluble proteins which then bind fats and carbohydrates for stable emulsions  This short course is intended to give you a basic understanding of salt and sodium analysis and the primary testing methods used to test food for salt 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

It’s of critical importance to make sure that the sample is representative of the population, because sampling error is estimated to be the single largest source of analytical uncertainty.  As the sample is portioned for various tests, each testing portion must be representative of the sample received.  To accomplish this, the sample must be made homogeneous.  This typically involves reduction of particle size to a small and uniform distribution.  This short course is intended to address the most common challenges, types of samples and preparation equipment encountered in food 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

Sampling food for chemical analyses is done to allow you to characterize and make decisions about a population being sampled.  Your purposes for sampling could include: Accept/ reject a shipment of product based on conformance to specifications Determine nutritional component analysis for labeling To collect Statistical Process Control Data relating to a production process To test for contaminants such as pesticides, adulterants, mycotoxins This short course will examine considerations when creating a sampling plan, probability and nonprobability sampling, and best practices for sample storage and transport. 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

Shelf life is the time, under specified storage conditions, during which a food product maintains acceptable quality as defined by specific criteria for critical product attributes.  Being able to determine shelf life accurately is key information for manufacturers and product developers.  Assigning a shelf life that is artificially long risks exposing consumers to undesirable product, with potentially catastrophic damage to brand and product image at minimum.  This short course will give students a basic understanding of shelf life and how a shelf life study is designed.  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