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  • A Long-term Commitment to Long-term Research

    A 5,700 acre tract near Sault Ste. Marie, Dunbar Forest is the University's largest and second oldest off-campus facility and has been a part of the Department of Forestry's research, education and demonstration program since 1925.

  • Dunbar Forest Inventory

    MSU FBIC oversees the 5700 acre Dunbar Forest in Sault Ste. Marie Michigan. Along the St. Mary's River the crew manages the timber for future research and education. This video shows the two man crew inventorying the various stands during summer 2019. Their work will set the stage for the next 5 years of timber harvests on the forest.

  • Thinning Thickens the Plot

    About eight years ago, researchers at the Dunbar Forest Research Center started a new red pine plantation. The key to getting red pine well-established here is to get it planted in dry areas.

  • Beer, Wine, and Spirits Laws and Regulations

    This course examines the laws, regulations, and policies that govern alcohol 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 primary regulators, the classification of beverages, the regulation of labeling and advertising, three-tier distribution system, excise taxes, and liability.

  • Codex Alimentarius - The Food Code

    This course provides a thorough understanding of the organization of Codex Alimentarius, why Codex matters, the key documents, the nature and operation of the various committees, the standards, the interaction WHO, WTO, and the importance of Codex Alimentarius in world trade and global food law.

  • Food Laws and Regulations in Canada

    This course examines the laws, regulations, and policies that govern food regulation in Canada. The emphasis is on federal laws, but also includes food regulation by Provinces. Food law will be discussed with reference to the role of politics, cultural issues, ethics, social injustice issues, and science.  The course emphasizes the practical use and importance of food law to the food professional.

  • Food Laws and Regulations in China

    This course is designed for food industry professionals who need a practical background in China's food law. The course covers China’s diversity, the food regulation culture, the goals food regulation, the organization of government and the lawmaking process, risk assessment, the regulation of food processing, food labeling and advertising, permitted claims, food additives, pesticides, genetically modified food, organic food, import/export law and tariffs, and food product liability.

  • Food Laws and Regulations in the European Union

    The Food Laws and Regulations in the European Union course is designed for attorneys, food science professionals, regulators, HACCP, ISO-9000 and ISO-22000 consultants and certification officials, and industry professionals who must maintain certification requirements. It provides students with an overview of the systems of food regulation practiced in the European Union.

  • Food Laws and Regulations in the United States

    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.

  • Global Animal Health, Food Safety, and International Trade

    This course will provide students with an overview of rapidly changing global animal health patterns, food safety and subsequent modifications in world trade. The interrelationship of animal agriculture with food industries, national infrastructure, disease diagnostics, animal and human pandemics, political systems, and global trade will be investigated during the semester.

  • International Food Laws and Regulations

    This course surveys the food laws and regulations of a variety of countries and regions. After an overview of general concepts in global food regulation and the international food safety agencies, the course compares and contrasts the similarities and differences in food law and regulations around the world. This course gives the student a better understanding of the issues involved in the regulation of foods and food products on a national and global level.

  • The Law of the Foreign Supplier Verification Program Rule

    Learn about the FSMA “Foreign Supplier Verification Programs (FSVP) for Importers of Food for Humans and Animals” rule. The course provides an understanding of the key requirements for the development and implementation of an FSVP. Record keeping systems are emphasized that meet the regulatory requirements to import foods into the USA. Students gain an understanding of the legislative and regulatory processes through an in-depth look at the relationship between the FDA, industry, consumer interest groups, and scientific communities.

  • USDA Food Safety Inspection Service (FSIS) Food Law

    This online course covers the law of the U.S. Department of Agriculture (USDA) Food Safety Inspection Service (FSIS) regulating the slaughter and processing of meat, poultry, and egg products in the United States

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