Food Regulation in Asia (Food Law in China and Overview of Asia Food Law)

[FSC 815, Section 730]  

Welcome to the preview of Food Regulation in Asia, which has an emphasis on China and an overview of Asia food law.  This is a three-credit, graduate level, Internet-based, college course offered by Michigan State University designed for those who must understand the legal and regulatory complexities of the flow of food and agricultural products in China and Asia at-large.

The first part of the course examines the regulation of food in China.  We will look at China’s place in the global food supply system, the overall legal system and philosophy of law in China, and the development of food law in China.  We will then cover the regulation of food safety, food labeling, nutrition, and the importation of food into China.

The last part of the course is an overview of the regulation of food in Asia more broadly.  We will introduce basic points of comparative law as applied in Asia.  We will briefly look at food law in India, Japan, Southeast Asia, and South Korea.  We will compare food law in China to these other Asian food legal regimes and introduce current and emerging issues.

The lead instructor is Michael T. Roberts, the Executive Director for the UCLA Resnick Program for Food Law and Policy.  He is a prolific and respected author, lecturer, and commentator nationally and internationally on matters related to food law and policy.  He has extensive teaching and practice experience in China and Asia.  He is a Research Fellow for the Center for Coordination and Innovation of Food Safety Governance, Renmin University of China Law School, Beijing.  He is also a Guest Law Professor, for the East China University of Science &Technology (ECUST) School of Law and Deputy Director of the ECUST FDA Research Center, Shanghai.

Scholars and lawyers who practice food law in Asia and Course Manager Mary Anne Verleger will be available to help with any concerns regarding this course and will assist Mr. Roberts.

Objective:

The objective of this course is to provide the student with an overview of the systems of food regulation practiced in China and elsewhere in Asia, including some of the cultural and social-economic factors which influence the regulation of food products in the specific region.

Course Design:

The course is taught in a series of sections or “Modules.” Each module lasts one week and represents a significant area of food law in China and Asia.  Each week a module is uploaded on Monday morning. You will have one week to read the materials and complete the assignment. Once uploaded, the Modules remain online throughout the duration of the course so you can always go back in case you miss a week or need to refer to a specific topic.

Here’s a sample Index of the Modules in this course. The list of Module topics may change with each semester.

 FOOD REGULATION IN ASIA

Module 1

Getting Started in a Distance Education Course

 Mary Anne Verleger
  Course Manager

 Module 2

Comparative Analysis of
Food Regulation in Asia

Michael T. Roberts
Lead Instructor

 Module 3

Development and Organization
of Food Law in China

 Michael T. Roberts

Module 4

Regulation of Food Safety in China

 Michael T. Roberts

 Module 5

Regulation of Food Labeling, Nutrition,
and Health Care Foods in China

 Michael T. Roberts

 Module 6

Regulation of GE Food, Organic Food,
and Eco-Claims in China

 Michael T. Roberts

Module 7

Report of Term Project

 Michael T. Roberts

 Module 8

Regulation of Food Trade in China

Michael T. Roberts

 Module 9

Survey of Asian Food Regulationn

 Michael T. Roberts

 Module 10

Discussion on the Future of
Food Regulation in Asia

 Michael T. Roberts

Module 11

Course Evaluation

 Mary Anne Verleger

 

Assignments:

Your assignments will be due the following week and can be submitted automatically using our course assignment drop box feature or by email or fax. Grades are posted electronically and sent to you by course messages. Class participation is accomplished by means of Internet communication technologies such as our written discussion forums and course messaging.

It takes an average of 9 to 12 hours per week to complete a module. You simply go online and a new module will be waiting each week. Read the materials, explore the hyperlinked and other Internet-based resources, complete the assignment, upload it in the course assignment drop box, and you’re done for the week. What if you’re called out of town for a week or are otherwise unable to access or complete a module within the one week time limit? No problem. Time extensions can be granted and if you give us a bit of notice the course materials can be provided to you by fax, email or otherwise.

If you are looking for a convenient way to continue your education and you need information regarding the international or region-specific regulation of foods or if you work for a company planning an expansion into a particular market, this is the course for you.

Just click [How to Enroll] to get started. You will find a sample copy of the Application and instructions for enrolling directly online. No transcript submission is required through the Lifelong Education program.


For more information, see the Course Schedule.