Introduction:

WELCOME to the preview page for Food Regulation in the United States, ANR-490/811.  This is a 3 credit hour, Internet-based, graduate or undergraduate level course offered by Michigan State University designed for anyone who must understand the legal and regulatory complexities of the regulation of food products in the United States including issues such as food and food safety regulation, regulatory compliance, HACCP, the regulation of genetic modifications, food additive regulation, food labeling, dietary supplements and the protection of the food supply.
 
The Food and Drug Administration and the US Department of Agriculture have primary jurisdiction over the regulation of meat and food products in the United States and the primary responsibility for the safety of these products.  That jurisdiction and responsibility is shared by up to 9 different federal agencies depending upon the source and nature of the product, the method of shipment, advertising, etc.  In this course, we will examine this fragmented system of food regulation in the United States generally and specifically with regard to issues of contemporary concern, such as food security, genetic modifications, dietary supplements, and food labeling. 

This course is one in our series of region-specific, Internet-based, food law courses that comprise our International Food Law Distance Education Certificate Program, sponsored by the College of Agriculture and Natural Resources and the Institute for Food Laws and Regulations here at Michigan State University.

The lead instructor for this course is Neal D. Fortin, an attorney and counselor at law, who concentrates in food and governmental law.  The guest lecturers include attorneys, regulators and other food regulation experts from around the nation.  There is also a Course Manager, Mary Anne Verleger, who will be your primary contact and who will be available to help with any and all concerns regarding this course.

Course Objectives:

The objectives of this course are to:

·        Familiarize you with the history and development of the laws and regulations which apply to foods and food products in the United States from production and distribution to retail sale.

·         Examine current issues in food regulation today, including food safety regulation and food security.

·        Familiarize you with the large variety of food law related resources available to you over the Internet.

·        Familiarize you with Internet navigation information on how to find specific regulations and to conduct food law research over the Internet using Lexis and other online legal databases.

·         Examine the major US food legislation, including the Food, Drug, and Cosmetics Act (FDCA), Food Additives Amendment, Dietary Supplement Health and Education Act (DSHEA).

·        Familiarize you with the process of food and color additive approval in the US as well as nutritional labeling and health claims.

·        Enable you to recognize the critical role laws and regulation plays in protecting food safety.

·        Explore the intersection of food safety, science, and law. 

Course Design:

The course is taught in a series of sections or "Modules.”  Each module lasts one week and represents a specific issue or topic in US food regulation.  Modules are uploaded at the beginning of each week.  You have one week to read the substantive materials, review the hyperlinked resources and complete the assignment located at the end of the Module.  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 particular topic.

Here is a sample Index of the Modules in this course.  The list of topics covered in any one semester is subject to change based upon interest and availability of instructors.

Assignments:

Your assignments will be due by the following Monday and can be submitted as an email attachment, by using the Course Assignment Drop Box file upload feature or by fax.  Grades are posted electronically and are sent to you by email.  Class participation is mandatory and is accomplished by means of synchronous an asynchronous Internet communication technology, such as the Discussion Forum.

Summary:

You simply go online at the beginning of each week, or whenever it is convenient for you, and a new module will be waiting.  Read the materials, explore the hyperlinked resources, complete the assignment, upload your assignment into the course assignment drop box, and with the click of a mouse, you are done for the week.

If you are looking for a convenient way to continue your education and are interested in or need information regarding the regulation of foods and food products in the United States, this is the course for you.

Just click here [How to Enroll] to get started.  You will find a copy of the Application and Questionnaire, which you may simply print, fill in by hand, and fax to (517) 432-1492[USA], to start the enrollment process.  Transcript submission is not required through the Lifelong Education program.

FAQ's

How much time does this course take?  It should take an average of nine (9) per week to complete a module including reading the substantive materials, reviewing the hyperlinked resources, and completing the assignment at the end of the Module.

What if I'm called out of town for a week?  We understand the demands on working students.  The Module materials stay online for the duration of the course so you can always go back and complete a missed assignment.  Also, time extensions will be liberally granted; and if you give us a bit of notice, the course materials can be provided ahead of time by fax, e-mail attachment, CD-ROM or otherwise. 

How many courses must I complete to earn a certificate?  You must successfully complete any four (4) of our courses and you will earn an International Food Laws Distance Education Certificate from Michigan State University, which evidences that you have successfully completed our program.

How long are the assignments?  Typically, not more than 1-3 pages but some will be shorter and some may be in the form of a case study or research assignment.

This course is offered fall semester which begins August 28, 2006, and spring semester, which begins January 8, 2007.
Courses are not offered summer semester.