Food Law

Credits: 3.00
Faculty: Marsha Garrison

Food production, distribution, and consumption are affected by a wide range of local, national, and international laws. This course will explore a range of regulatory issues, including food inspection, labeling, genetic modification, and initiatives designed to alter food consumption patterns. The materials will compare regulatory approaches in the U.S. and EU as well as surveying the role of international agencies (WHO, Codex, WTO, etc.) in the application of food laws. Needless to say, food will sometimes be served.

All students will be required to take a final exam. Students may elect to write a substantial paper to earn an additional credit. With prior approval from the instructor, students may use the paper to may satisfy the upper class writing requirement.