International Food Laws and Regulations

[FSC 810, Section 730]


WELCOME to the preview of International Food Laws and Regulations, FSC 810, Section 730. This is a 3 credit hour, graduate and undergraduate 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 across national boundaries.  

International Food Laws and Regulations is one in our series of region-specific, Internet-based, food law courses comprising our International Food Law Certificate Program sponsored by the Institute for Food Laws and Regulations through the Department of Food Science and Human Nutrition and the College of  Agriculture and Natural Resources at Michigan State University.

The Lead Instructor is Neal D. Fortin, Director of the Institute for Food Laws & Regulations at Michigan State University, who is joined by an international faculty of food law and food industry professionals located throughout the world who will be available to you through the course discussion forum, course messages, email, real time chat engines, telephone or fax to answer your questions.  There is also a Course Manager Mary Anne Verleger, who will be your primary contact throughout the course and will be available to help with any and all concerns regarding this course.  


The objective of this course is to provide the student with an overview of the systems of food regulation practiced in different regions of the world including some of the cultural and social-economic factors which influence the regulation of food products in the specific region including issues such as genetic modification, importation, exportation, food additives, and regulatory compliance.    

Course Design:

The course is taught in a series of sections or ” Modules”.  Most modules lasts one week and represent the food laws of a specific geographic region or a specific topic.  Each week a new module is uploaded.  Students will have ten days 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.

Module  One - Welcome & Introduction Overview of Course  
Module Two - General Concepts of International Food Law
Module Three - Critical Analysis and the Comparative Food Law Process
Module Four - Food Regulation in the United States  
Module Five - Food Regulation in the European Union
Module Six -  Food Regulation in Latin America 
Module Seven - Food Safety Governance Comparative Study
Module Eight -  Food Regulation in Switzerland
Module Nine -  The Regulation of Genetically Modified Foods in the European Union
Module Ten - Food Regulation in Japan
Module Eleven -
Case Study: Novel Food Ingredient Approval in Different Regulatory Systems
Module Twelve - International Food Law and Risk Regulation  
Module Thirteen - Food Regulation in India
Module Fourteen - Course Review,
Final Examination and Course Evaluation 


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

It should take an average of nine to twelve 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.  Now, lets be realistic.  What if you’re called out of town for a week or are otherwise unable to access or complete a module within the ten day 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 course message or email.

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 here [How to Enroll] to get started. You will find instructions on how to apply directly online along with a sample copy of the Application. No transcript submission is required through the Michigan State University Lifelong Education Program.  No books are required for this course.  All course materials or web page resource links will be provided through the course over the Internet.

This course is offered fall and spring semesters. 
For more information, see the Semester Course Schedule

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