Institute for Food Laws and Regulations

This is a 3-credit undergraduate level course. Credits from FSC 421, Section 730, do not apply towards the Institute for Food Laws and Regulations (IFLR) U.S. or International Food Law Certificates, but may be eligible for transfer into an undergraduate degree program if the student earns a 2.0 grade “C” or higher.

This course is taught by Melissa Card, Associate Director of the Institute for Food Laws and Regulations.

This course examines the laws, regulations, and policies that govern food regulation in the United States. The emphasis is on federal laws and in particular regulation by the U.S. Food and Drug Administration, but also includes an overview of food regulation by other agencies. 

Please download our flyer if you would like to share will colleagues and prospective students.

The course is taught by use of case studies, problem solving, class discussions, and review of current issues. Instruction is completely online using our D2L (Desire 2 Learn) course management system. Food law is 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. 

The purchase of a book is not required. All reading assignments will be available as downloads within the modules or via the provided URLs. We will work primarily with the text Food Regulation: Law, Science, Policy, and Practice, 2nd Ed. (Fortin, N.).

The learning objectives of this course are to enable students to:

• Know the U.S. laws regulating food
• Develop students’ skills necessary to successfully work in the food industry
• Apply key principles of food law to the food industry
• Have a better understanding of the issues involved in the regulation of food
• Recognize the critical role laws and regulation play in protecting food safety and in fostering a healthy food industry; and
• Have students actively involved in the online written discussion forums and activities during this course.

Non-MSU students, and food industry professionals, may enroll for this course through MSU's Lifelong Education portal. 

Please contact Mary Gebbia-Portice at IFLR@msu.edu if you are not a full-time MSU student and wish to request a waiver/override of the prerequisite course that is required for enrollment.

This course will be offered next in the summer semester of 2019 (online only).