Food Regulation: Law, Science, Policy, and Practice

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Wiley, Jan 28, 2009 - Technology & Engineering - 712 pages
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Food Regulation: Law, Science, Policy, and Practice provides an in-depth discussion of the federal statutes, regulations, and regulatory agencies involved in food regulation. After an introduction to U. S. food and drug regulation, it covers current food regulations, inspection and enforcement, international law, the Internet, and ethics. While it contains detailed discussions of policies and case studies, the book is accessible to students and professionals. This is an excellent text for courses in food science, food law, etc., and a practical reference for food industry professionals, consultants, and others.

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About the author (2009)

Neal D. Fortin, JD, is an attorney concentrating in food and drug law, food safety, food labeling, ingredient evaluation, biotechnology, and advertising. He is Professor and Director of the Institute for Food Laws & Regulations at Michigan State University; an Adjunct Professor of Law at the Michigan State University College of Law; and an Adjunct Professor at the University of Minnesota School of Public Health. Previously, Mr. Fortin was the manager of the food service regulatory program for the Michigan Department of Agriculture.

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