Course Code: FSC 811
Credits: 3 credits
This course covers the law regulating the manufacture, distribution, and sale of food products in the United States. Topics include the regulation of labeling, food additives, dietary supplements, genetic modification, HACCP, civil and criminal liability for defective products, inspections, importation, inspections, enforcement, and many other issues of concern in the regulation of food in the United States. The course is designed to give the student a better understanding of the issues involved in the regulation of foods and a general understanding of the full scope of food regulation in the United States.
This course is taught by Professor Neal Fortin, Director of the Institute for Food Laws and Regulations. Students will gain skills and experience at integrating this knowledge and information for application in real world situations.
Most of the course readings come from the textbook, Food Regulation: Law, Science, Policy, and Practice, 2nd edition. However, purchase of the book is optional because all required readings are provided as PDFs. (The author royalties from sales of this book to the class go to a student scholarship fund at Michigan State University.)
At the end of this course, the student will:
Topics covered are subject to change each semester, but generally include:
This course is offered fall and spring semesters. For more information, see the Course Schedule.
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