Course Description
Exploration of different forces that are involved in developing food policy, laws, and regulations that insure a safe, wholesome, and nutritious food supply. Both domestic and international regulatory policies will be included.
Athena Title
Food Regulation and Policy
Non-Traditional Format
This course will be taught 95% or more online.
Pre or Corequisite
FDST 7020E or permission of department
Semester Course Offered
Offered spring
Grading System
A - F (Traditional)
Course Objectives
1. Review the history and development of the laws and regulations which apply to foods. 2. Explore the different forces that are involved in developing food policy, laws, and regulations. 3. Examine why food laws and regulations are needed. 4. Determine how laws and regulations pertaining to food are formed. 5. Examine the major U.S. food legislation, including the Food, Drug, and Cosmetics Act. 6. Evaluate the scientific, economic, and ethical principles implicated by legal decisions concerning food. 7. Survey the agencies that are assigned the various duties and discover how these agencies carry out their assigned duties. 8. Analyze major legal cases that are related to food regulation. 9. Demonstrate proper use of regulatory documents and resources that are available to the food scientist.
Topical Outline
1. Historical development of food regulations 2. How food laws and regulations are developed - scientific, economic, and ethical principles 3. Enactment of laws and regulations 4. Food policy development 5. Major U.S. food laws - Federal Food, Drug, and Cosmetic Act; Meat Inspection Act; Poultry Products Inspection Act; Food Safety Modernization Act; misc. food laws 6. Responsibilities of U.S. regulatory agencies with jurisdiction over foods (FDA, USDA, EPA, etc.) 7. State and local regulation of foods 8. International food regulation and policy - Globalization of the food supply, Codex Alimentarious, Europe, Latin America, Asia 9. Scientific, economic, and ethical principles implicated by legal decisions concerning food
Syllabus