Courses

Students may take one course, or as many as they wish. 

Not every course is offered every semester. Please see our table of course offerings by semester.

Students who successfully complete 12 credits from applicable IFLR courses may earn a Certificate in International or United States Food Law.

IFLR Course Descriptions

International Food Laws and Regulations (FSC 810, Section 730, 3 credits)

This course provides an advanced introduction to international food law. After covering general concepts in global food regulation, the course covers the World Trade Organization framework of international food law, the Application of Sanitary and Phytosanitary Measures (SPS) Agreement, the Agreement on Technical Barriers to Trade (TBT), and the role of international food agencies, such as Codex Alimentarius, Food and Agriculture Organization (FAO), and World Health Organization (WHO). While comparing and contrasting the similarities and differences in food laws around the world, the course develops tools for analysis of international food law and comparative analysis of food laws around the world. (Taught by Neal Fortin.)

Food Laws and Regulations in the United States (FSC 811, Section 730, 3 credits)

This course 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 U.S. food regulation. The course has been updated to include the FDA Food Safety Modernization Act (FSMA). (Taught by Neal Fortin.)

Food Laws and Regulations in the European Union (FSC 812, Section 730, 3 credits)

This course is designed to provide practical knowledge for those who must understand the legal and regulatory complexities of the flow of food and agricultural products in the European Union. The course provides an overview of the EU, the procedures, EU food law history, current status of EU food law, the official control and import controls, national food control systems, food labeling, controlling additives and contaminants, HACCP, and food hygiene in the EU. (Taught by Martin Holle.)

Food Laws and Regulations in Canada (FSC 814, Section 730, 3 credits)

This course contains a comprehensive examination of the regulation of food product in Canada. The Regulatory Framework; Labeling 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. (Taught by Kris DeAngelo.)

Food Laws and Regulations in China (FSC 815, Section 730, 3 credits)

This course is designed to provide students with an overview of various aspects of food law in China. The new syllabus reflects the latest laws and regulations, and touches on emerging issues. Topics include: cultural, socio-economic differences compared to other countries/regions; organization of China's food laws, delegation of risk assessment and risk management roles and responsibilities in the Government of China; cross border and e-commerce issues; food labeling and claims permitted; novel food approval; genetic modification and; food additives and contaminants. Hot topics such as food safety, food fraud, and import-export issues such as tariffs and liabilities toward consumers will also be addressed. (Taught by Kris DeAngelo.)

International Food Standards, Codex Alimentarius (FSC 816, Section 730, 3 credits)

Students gain 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 in world trade and global food law. 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). (Taught by Neal Fortin.)

Global Animal Health, Food Safety, and International Trade (FSC 817, Section 730, 3 credits)

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. (Taught by Scott Haskell.)

Regulatory Leadership in Food Law (FSC 820, Section 730, 3 credits)

In the modern regulatory state, the attorney or regulatory affairs manager is looked to for counseling on more than just the meaning of the letter of the law but also for guidance and leadership in dealing with agencies, particularly in complex or difficult situations. This course provides skill development for leadership in food regulatory issues, including working with government agencies in adverse or high-stakes situations, achieving the central purpose of regulation, and the control of risks to the public. We recommend completion of Food Regulation in the United States (FSC 811) or equivalent before enrolling in this course. (Taught by Neal Fortin.)

Beer, Wine, and Spirits Laws & Regulations (FSC 821, Section 730, 3 credits)

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. (Taught by Kris DeAngelo.)

FSMA - The Law of the Foreign Supplier Verification Program Rule (FSC 851, Section 730, 3 credits)

This course provides students with the knowledge and understanding to implement the requirements of the “Foreign Supplier Verification Programs (FSVP) for Importers of Food for Humans and Animals” regulation of the 2011 U.S. Food and Drug Administration (FDA) Food Safety Modernization Act (FSMA). The course examines 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. Our course has an administrative overtone, providing 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. (Taught by Scott Haskell.)

FSMA - The Law of the Preventive Controls for Human and Animal Food Rule (FSC 852, Section 730, 3 credits)

This course focuses on understanding the human and animal food rules of the Food Safety Modernization Act (FSMA). The course offers an in-depth look at the relationship between the FDA, industry, consumer interest groups, and science communities. Students will learn the major provisions of the Rule, evaluate FDA’s limitations, explore animal feed changes, examine current issues in food law pertaining to FSMA, and investigate the intersection between science and law. (Taught by Scott Haskell.)

FSMA - The Law of the Produce Safety Rule (FSC 853, Section 730, 3 credits)

This course covers both regulatory and practical aspects of produce safety. Topic areas include worker health and hygiene, soil amendments, water quality in pre-harvest and post-harvest environments, crop inputs, wildlife and domesticated animals, land use, and FSMA issues related to produce. IFLR partners with MSU Extension to include an optional Produce Safety Alliance Grower Training portion within this course. Students who opt-in and successfully meet all criteria will be eligible to receive a certificate of completion from the Association of Food and Drug Officials (AFDO), in collaboration with the Produce Safety Alliance.  (Taught by Kris DeAngelo.)

USDA Food Safety Inspection Service (FSIS) Food Law (FSC 890)

This online course covers the law of the U.S. Department of Agriculture (USDA) Food Safety Inspection Service (FSIS) regulation of the slaughter and processing of meat, poultry, and egg products sold in the United States. Topics include the history of meat inspection, the scope of FSIS’s authority, the regulation of inspection, labeling, food safety, adulteration, importation, cell-cultured meat, enforcement, and other issues related to the regulation of meat, poultry, and egg products. The course is designed for food industry professionals without prior legal training but FSC 811 or LAW 810A or the equivalent knowledge of food law is recommended.