Food Regulation: Law, Science, Policy, and Practice

Anyone who needs to understand the ins and outs of food regulation in the United States should turn to this book. Maintaining the modified case book approach of its successful predecessor, this updated edition delves into food law with discussions of emerging trends and controversies in food regulation complemented by case law studies that examine important legal issues. You not only explore regulations, but also food science, policy, and practice, which challenges you to move beyond pure legal theory into the application of theory.

The revision features new material, featuring a rewritten import law chapter and revisions related to food safety regulation, health claims, and food defense. In addition, the author discusses the 2011 FDA Food Safety Modernization Act (FSMA), the biggest change to US food law since the 1930s. All the key topics in food regulation are covered in six sections:

Introduction to Food Regulation and What Is a Food

Labelling and Claims

Regulation of the Composition of Food

Specialized Food Regulation

Inspection and Enforcement

Administrative and International Law and Ethics

As you progress through the book, you′ll learn about the most important and urgent topics in food regulation, including food irradiation, dietary supplements, biotechnology and genetically engineered foods, and food terrorism. Discussion questions help you develop and explore multiple viewpoints on legal and public policy issues. Problem exercises encourage further critical thinking. A table of abbreviations at the end of the book lists and defines all the important acronyms that are essential for understanding U.S. food regulations.

This book is not only ideal for courses in food law and regulation, it is also recommended for food industry professionals, attorneys, consultants, and regulators. Finally, international food companies that export to the United States will find this book tremendously helpful in complying with U.S. food regulation.

Neal Fortin, JD, is an attorney concentrating in food and drug law, food safety, food labeling, ingredient evaluation, biotechnology, and advertising. He is a Professor at Michigan State University, where he teaches courses in Food Regulation in the United States, Codex Alimentarius, and International Food Law. He is also an Adjunct Professor of Law at the Michigan State University College of Law, where he teaches Food and Drug Law. He is Director of the Institute for Food Laws and Regulations at Michigan State University (www.IFLR.msu.edu) and Director of the Masters Program in Global Food Law at the Michigan State University College of Law.