Instructor(s)

Joseph Eifert
Associate Professor, Food Science and Technology
Phone: (540) 231-3658
E-mail: jeifert@vt.edu

Description

History of laws and regulations that affect the food processing industry and food consumers. Impact of legal and regulatory issues on food quality, safety, formulation, labeling, marketing, grading, product and process development, and international trade for the U.S. and other nations.

Prerequisites and Co-requisites

Academic and/or professional background in food processing, quality assurance, and/or food safety is strongly encouraged prior to taking this course. Such students will be better prepared to assimilate and consolidate the information available in this course.

Learning Objectives

Upon completion of the course, students will be able to:

1. Describe the extent and applicability of the laws and regulations that affect food processors and food products in the United States and other selected countries.
2. Discuss how food laws and regulations are developed and enforced.
3. Describe the legal responsibilities of food processors.
4. Identify sources of specific food regulatory information and guidance for applying regulations.  Such sources will include Internet, printed publications, government agencies, and industry organizations.
5. Discuss the role of food processors and consumers in development of regulations.
6. Evaluate the impact of legal and regulatory issues on food quality, safety, formulation, labeling, marketing, grading, product and process development, and international trade.