Students may take one course, or as many as they wish. Students who successfully complete 12 credits from the courses below earn a Certificate in International Food Law. Courses are worth 2 or 3 credits. Click below to read individual course descriptions or view our table of sample course outlines.
- International Food Laws and Regulations
- Food Regulation in the United States
- Food Regulation in the European Union
- Food Regulation in Latin America
- Food Regulation in Canada
- Food Regulation in Asia (with focus on China)
- Codex Alimentarius - The World Food Code
- Animal Health, World Trade and Food Safety (OIE)
- Regulatory Leadership in Food Law
- Beer, Wine, and Spirits Laws & Regulations
- FSMA: Preventive Control for Human Food
- FSMA: Produce Safety
- FSMA: Foreign Supplier Verification Program
IFLR Course Descriptions
This course surveys the food laws and regulations as well as the socio-economic dynamic which shapes the food laws of specific regions of the world including the US, EU, Latin America, Japan, Switzerland, India and Australia/New Zealand. It also surveys the role of international agencies in the application of food laws (WHO, FAO, Codex, WTO). Modules on Critical Analysis and Comparative Food Law and a Food Safety Governance Comparative Study are also included. The Lead Instructor is Neal D. Fortin, Director and Professor of the Institute for Food Laws & Regulations at Michigan State University, along with an international network of guest lecturers of attorneys, academics and former government officials who practice in that specific region and who understand the legal complexities of the flow of food and agricultural products across national boundaries.
This course is taught by Lead Instructor Neal D. Fortin, Director and Professor of the Institute for Food Laws & Regulations at Michigan State University, and surveys the laws and regulations governing the manufacture, distribution and sale of food products in the United States. This course will cover the history of U.S. food regulation, the regulation of foods and food additives, dietary supplements, genetic modification regulation, HACCP, civil and criminal liability for defective products, inspections, labeling, importation and exportation, novel processing technologies regulation, and many other issues of current concern in US food regulation. The course has been updated to include the FDA Food Safety Modernization Act (FSMA).
This course is designed for those who require comprehensive information regarding the regulation of food products in the European Union (EU). The Lead Instructor for this course is Dr. David Jukes, Professor and Senior Lecturer in Food Laws at the University of Reading, in Reading, England. Dr. Jukes is joined by distinguished food attorneys and food law professionals from the European Union.
Taught by Lead Instructor Dr. Rebeca Lopez-Garcia, a food industry consultant, who resides in Mexico City, Mexico, this course surveys the political, social, economic and historical events that have shaped the development of food laws and regulations throughout Latin America including an overview comparison of the basic food laws, agency responsibility in each country, product registration requirements, basic standards, labeling and additives, international trade issues and dispute resolution. It examines food-related issues and events on a regional basis including Mercosur as well as the specific countries of Mexico, Brazil, and Argentina.
This course contains a comprehensive examination of the regulation of food product in Canada. The Regulatory Framework; Labelling and Advertising Rules under the Canadian FDA and other Canadian Statutes including the Safe Food For Canadians Act; Food Additives, Food Supplements and Food Fortification; The Regulation of Novel Foods and Genetically Modified Foods, Organic Foods and Food Irradiation; Inspection and other Related Food Safety Programs; Food Recalls; and Compliance and Enforcement.
This course is designed for those who must understand the legal and regulatory complexities of the flow of food and agricultural products in China and Asia at-large. The first part of the course examines the regulation of food in China. The last portion of the course is a broad overview of the regulation of food in Asia. The Lead Instructor is Michael T. Roberts, an attorney and also a prolific and respected author, lecturer, and commentator nationally and internationally on matters relating to food law and policy. He has extensive teaching and practice experience in China and Asia.
This course is taught this semester by Dr. P. Vincent Hegarty, Professor Emeritus and Founding Director, and Neal D. Fortin, Professor and Director of the Institute for Food Laws & Regulations at Michigan State University, with guest lectures from representatives in Codex Alimentarius, WHO, WTO, the World Bank, the food industry, a developing country, and a consumer organization. Codex Alimentarius is a global reference point for food producers, food processors, consumers, national food control agencies, and for international trade. Codex formulates and harmonizes food standards and ensures their global implementation. Codex has food standards for commodities (237), codes for hygiene or technological practice (41); guidelines for contaminants (25); and has evaluations on pesticides (185), food additives (1,005), veterinary drugs (54); and limits for pesticide residues (3,274).
This course is taught by Lead Instructor Dr. Scott Haskell DVM, MPVM, PhD. The mission of the OIE is: (1) To guarantee the transparency of animal disease status world-wide; (2) To collect, analyze and disseminate veterinary scientific information; (3) To provide expertise and promote international solidarity for the control of animal diseases; and (4) To guarantee the sanitary safety of world trade by developing sanitary rules for international trade in animals and animal products. This course will examine the history, objectives and operations of the OIE, roles of the OIE in animal health, animal welfare, and food safety throughout the world, the WTO Agreement on the Application of Sanitary and Phytosanitary Measures (SPS) Agreement); and the OIE standards, guidelines and recommendations.
In the modern regulatory state, the attorney or regulatory affairs manager is looked to for counsel on more than just the meaning of black letter law, but also for guidance and leadership in dealing with agencies, particularly in adverse or high-stakes situations. This course will provide students with an introduction to regulatory affairs as these issues apply to the regulation of food. Among other concepts, this course will cover: the nature of the regulatory process; the role of regulatory affairs; the practical application of regulatory affairs; tools and strategies; the nature of assessing and communicating risk; quality controls and management; compliance; and judicial review of agency decisions.
This course examines the laws, regulations, and policies that govern alcoholic beverages in the United States. The emphasis is on federal laws, specifically regulation by the Alcohol and Tobacco Tax and Trade Bureau. Among other concepts, this course will cover: industry's main regulators, the classification of beverages, the regulation of labeling and advertising, three-tier distribution system, excise taxes, and liability.
This course provides students a legal perspective on Preventive Control Rule. During this course, students will examine the Preventive Controls for Human Food Rule of the Food Safety Modernization Act (FSMA). Topics include the history, law, policy, and legal application of the FDA Preventive Controls Rule. For example, students will analyze how definitions could apply to future clients, and students will evaluate the limitations of FDA’s records access authority.
This "inside the law" of the FDA Produce Safety Rule course provides students a legal perspective on Produce Safety Rule. Topics to be covered include the history, law, policy, and legal application of the Produce Safety Rule. For example, students will analyze whether the Produce Safety rule should apply to all fruit and vegetable commodities, rather than have exemptions, and the trending legal risks that could cause clients into food litigation.
This Relationship of Law, Policy, and the FDA Foreign Verification Supplier Program Rule course provides students a legal perspective on the Foreign Verification Supplier Program Rule. Topics to be covered include the history, law, policy, and legal application of the FDA Preventive Controls Rule. For example, students will assess whether the definition of foreign supplier should include an exception for activities conducted on raw agricultural commodities, or whether dietary supplements should be exempted from the Foreign Supplier Verification Program.