Institute for Food Laws and Regulations

Online Education in Food Laws and Regulations

IFLR's graduate-level courses are fully accredited and are designed for busy 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.

News

European Commission Sets Maximum Amounts for Certain Antioxidants to Help Prevent Widespread “Tuna Fraud”

Published on November 14, 2022
What does the EC's recent rule change regarding additives in tuna have in common with a 1945 case in the US regarding catsup? Neal Fortin discusses the latest news and considers the utility of standards beyond the surface of recipe control.
IFLR's Kris DeAngelo is co-author on a new paper "Role and Importance of Functional Food Packaging in Specialized Products for Vulnerable Populations"

Published on October 4, 2022
The authors look at the role and importance of functional and sustainable packaging for specialized products designed for vulnerable populations. Click for a link to the full article.
Blockchain Technology in the Food Industry

Published on April 21, 2022
Major food companies are already using blockchain to improve traceability, deter fraud, and improve responses to contamination and food borne illness. FDA leadership is required to expand and formalize its use.
FDA Warns CBD Sellers Making COVID Claims

Published on April 8, 2022
A friendly reminder to not make unapproved health claims for treating COVID-19. FDA expects corrections within 48 hours.
Canada is two years into its “High” on Food, but the FDA still doesn’t want to partake. Can FSMA save the US Cannabis Market?

Published on February 2, 2022
Will the FDA regulate cannabis in food using rules developed for food or for dietary supplements? What can we learn from Canada's approach?