Mérieux NutriSciences Training Academy Australia

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

In this introductory course, students will learn the basics of internal auditing including: The purpose of an internal audit program How to prepare for an internal audit How to conduct an internal audit What tools are needed to conduct an internal audit Who should be on your internal audit team The skills needed to be a good internal auditor Scheduling best practices How to document and report audit findings Students will also learn about the different types of possible audit, including an overview of second and third party audits, certification, and GFSI requirements. Who should take this course: QA managers and supervisors Department managers Plant managers This course will be available to you for 1 year from the date of purchase Read more

In this first short course of our Labelling 101 series, students will learn about the up-to-date basic U.S. FDA labelling 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 labelling 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.​ Instructor Irene Chau, Senior Regulatory Compliance Specialist, Mérieux NutriSciences As a Senior Regulatory Compliance Specialist with the Labelling Compliance & Nutrition Service team at Mérieux NutriSciences, Irene oversees the Third-Party Label Review Program for the largest retailer in the U.S and provides regulatory approvals for U.S. and Canadian labels. Irene is also responsible for developing training programs to help the growth of the team’s technical professionalism. Prior to joining Mérieux NutriSciences in June 2009, Irene held the position of Quality Control and Regulatory Affairs Manager at Elco Fine Foods Inc. in Canada, focusing on Canadian labelling and compliances. She also has experience with Pet Food Labelling, Restaurant Menu Labelling, and Dietary Supplement Labelling. 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

Temperature monitoring, proper sanitation, preventative maintenance and repair, quality control, and production workers are all addressed in this video to highlight best process control practices. Areas of focus include receiving, proper raw material storage, following warehouse procedures, covering of mixing vats, and the role of the shipping department. Temperature control and proper raw material storage Prevention of contamination of food product Proper sanitation, quality control, and documentation are also addressed Read more