Course Description
An introduction to the legal and political dimensions of food law and policy. Examination of the development of major United States laws that apply to food production, distribution, and retail sale. In addition, the course will evaluate current issues in food regulation and food safety.
Additional Requirements for Graduate Students:
Graduate students will write a detailed report that
demonstrates their creative independence with a level of
complexity and specialization beyond the expecations for the
undergraduate students. This report will systematically
analyze and explore an advanced topic related to the course
content (minimum of 8 pages and 5 scholarly references). The
format and references should be in the format used by
Environmental Management (Springer-Verlag).
Athena Title
FOOD LAW & REG
Equivalent Courses
Not open to students with credit in FDST 4100/6100
Non-Traditional Format
This course will be taught 95% or more online.
Prerequisite
Third-year standing
Semester Course Offered
Not offered on a regular basis.
Grading System
A - F (Traditional)
Course Objectives
Introduce U.S. statutes, regulations and court cases relating to food safety concerns so students are prepared to handle real- world situations involving food safety. Students will gain an understanding of where and how to locate laws relating to food safety; the relationship between a statute, a regulation, and a court decision; and who has the authority to interpret them. The course also provides an overview of the interaction among federal and state food safety laws and the expanding role of international food standards.
Topical Outline
An overview of food regulation in the United States History and evolution of food regulation Regulatory agencies and their jurisdictions Poisonous substances Adulteration and food borne illnesses GMPs, HACCP Pesticide tolerances Food labeling terminology Health claims and misbranding Country of origin labeling and ingredient labeling Food additives and warning statements Animal welfare, biotechnology, identity preservation, organic production Food regulation in the European Union World Trade Organization, Codex Alimentarius FAO and the WHO School lunch program Obesity litigation Food security and counter-terrorism measures Local production