Institute for Food Laws and Regulations

Online Education in Food Laws and Regulations

The Institute for Food Laws and Regulations (IFLR) at Michigan State University offers food law courses taught online by an international network of food science, academic, and legal professionals, who understand the complex nature of food laws and how they impact the flow of food and agricultural products across national boundaries.

Our graduate-level courses are fully accredited and are designed for food industry professionals and regulators. Students may take as few or as many courses as they desire. Students may earn a "Certificate in International Food Law" or "Certificate in United States Food Law" after completing twelve qualifying credits (usually four courses).

Enrollment is fast and easy through MSU Lifelong Education. MSU’s Lifelong Education Program requires no application fee, no college transcripts, and no entrance exam.

A typical course will detail the food regulation practices of a specific subject area such as Codex Alimentarius, or provide a detailed examination of the food laws and regulatory practices of a specific country or region such as the United States, European Union, Latin America, Canada, or Asia.

Students may also work toward an online Master of Laws (LL.M.) or a Master of Jurisprudence (M.J.) degree in Global Food Law, or an online master's degree in food safety.

News

Fortin: Proposed Michigan Bill Does not Mean that Lab Grown Meat Cannot be Labeled as “Meat”

Published on June 18, 2021
Neal Fortin's take on how lab grown meat may be labeled.
Sesame Added as a Major Food Allergen

Published on June 8, 2021
Congress has added sesame to the definition of "major food allergen," making it subject to the plain language labeling disclosure requirements for major food allergens and the major allergen preventative controls requirements.
Unintended Drug Residues of Approved Veterinary Products in Human Food

Published on April 16, 2021
Veterinary drug carryover or contamination in animal feed, meat, milk, cheese, fish and eggs has known negative health effects, and potentially impacts global trade. Risk assessment and management are essential to eliminate these contaminant causes.
Neal Fortin on "Speaking Science" Podcast

Published on December 11, 2020
Neal Fortin, Director of MSU’s Institute for Food Laws and Regulations, sat down with Rachel Morris, Ph.D. MLT(ASCP) and Alyssa Preiser, Ph.D. to discuss nutritional supplements on their "Speaking Science” podcast.
CRISPR and Our Food Supply: What’s Next in Feeding the World?

Published on October 13, 2020
CRISPR technology produces new plant varieties that are indistinguishable from those developed through traditional breeding methods. Scott Haskell discusses how to create a regulatory environment that is more supportive of CRISPR development.