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.
Published on October 28, 2019
The FDA announced that it will effectively extend the compliance deadline again during the first six months following the January 1, 2020 compliance date.
Published on September 4, 2019
The U.S. Food and Drug Administration (FDA) has announced a public meeting to discuss the agency’s “effort to modernize food standards of identity."
Published on August 12, 2019
MSU, Neogen partner to host food safety professionals from around the world
Published on July 12, 2019
Enroll now for the latest on EU food regulation, including special topics like health claims, importing to the EU, and food fraud. Classes begin August 28.
Published on July 1, 2019
IFLR seeks applications for for a fixed-term, part-time, annually recurring, faculty appointment to teach the online course, FSC 817, Animal Health, World Trade, and Food Safety (OIE).
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