Objective: Reviews the history of food law, enactment of laws and regulations, legal research, and regulatory agencies. Examines the impact of mandatory and optional food laws and regulations exercised by state, federal and international agencies on food quality, safety, wholesomeness, and nutrition.
Content: History of food laws; International food regulatory agencies; Dietary Supplements; Meat and Poultry Inspection; Libelling: Ingredients, nutrition, (health/comparative) claims; Food and colour additives; Religious dietary laws; Industry consumer associations; Intellectual property; International Trade-WTO, WHO, FAO, Codex; Food laws and regulations (Canada, European Union, China and India).
Outcome: Upon completion of the course, students will be able to:
describe the extent and applicability of the laws and regulations that affect food processors and food products in the United States and other selected countries; discuss how food laws and regulations are developed and enforced; describe the legal responsibilities of food process; identify sources of specific food regulatory information and guidance for applying regulations; such sources will include Internet, printed publications, government agencies, and industry organizations; discuss the role of food processors and consumers in development of regulations and evaluate the impact of legal and regulatory issues on food quality, safety, formulation, labeling, marketing, grading, product and process development, and international trade