This course presents the regulation of advertising consumer products in the United States with a focus on the advertising of food products.  Topics may include the general rules governing advertising, the various types of claims,  understanding  claims vs. puffery, comparative advertising, evaluating the required substantiation required to support various types of claims, environmental marketing claims (“green” claims), the use of endorsements and testimonials, issues in advertising in social media,  the right of publicity, the regulation of consumer contests and sweepstakes, intellectual property issues in advertising, and other related topics.

The objective of this online course is to provide students with an overview of the workings of the World Organization for Animal Health (OIE), animal health, world trade, food safety and the working skills and experience needed to integrate this knowledge and information.  The concept of world animal health, world trade, food safety and the OIE provide the basis for discussion and learning around how global food laws and regulations and their integration with animal health and livestock standards impact world trade. This course is restricted to students in the Global Food Law Program.

This course explores the impact of biotechnology on food production and food safety. The class focuses on the regulation of food safety and its environmental impact, both in the U.S. and internationally. Students will discuss the impact of public perception on the biotechnology agriculture and transgenic animals industries. No scientific or other class pre-requisites are required.

This course augments a three-day seminar on current and emerging issues in food law. The course requires students to engage with expert speakers and classmates to analyze international, transnational, and national food law and policy with an emphasis placed on understanding the cutting-edge and controversial aspects of food law and policy. This course is offered the summer of every even year.

This course provides an analysis of the steps required to draft, amend and update food laws and regulations from a global perspective. Students learn how stakeholders from varying constituencies impact global food laws and regulations; appropriate input from government agencies, the food industry, and consumers involved along the food supply chain; understanding of the role and resources available from international agencies in influencing food laws and regulations; and identification of the need for a new or amended law are discussed.

Protection from fake food is increasing in importance on a global scale. The crime of product, or trademark, counterfeiting for food has exploded with increased use of e-commerce and it has become even more challenging to protect a company’s food product and brand. While reactive legal responses remain important in the combatting of counterfeit food, a proactive approach will be necessary for a lawyer in this field. This class will explore both the reactive and proactive steps to protect a brand’s food product through trademark law, criminal law, administrative law, and contract law.

Companies seeking to export food products to Latin America and the Caribbean may encounter a host of legal issues that require familiarity with the national and international food laws and regulations and applicable trade agreements in these regions. Understanding the variety of governing legal frameworks and potential legal issues related to doing business in Latin America and the Caribbean in the food space can help facilitate efficient and compliant commercial transactions. In addition, knowing which type of local experts to enlist and when can help improve supply chain and administrative issues related to importing or exporting the food product. Finally, learning key business terms in Spanish can help improve cross-cultural understanding in commercial transactions related to the sale of food products in Latin America and the Caribbean.

This online course, introduces food law and regulation as it is currently practiced in the region.  Students gain an understanding of the numerous factors influencing the development of food laws and regulations, legal and regulatory complexities, and the flow of food and agricultural products across Africa and the Middle East.  Perspectives from legal, regulatory, scientific, and trade interests are considered. The linkage of law and regulatory developments in Africa and the Middle East to broader movements underway on an international basis is explored.

This course addresses the legal and regulatory complexities of the flow of food and agricultural products as they make their way from the farm gate to the grocery store shelves in Canada. Students examine federal statutes and regulations including the Canada Agricultural Products Act, the Canadian Food Inspection Agency Act, the Consumer Packaging and Labeling Act, the Fish Inspection Act and the Meat Inspection Act. This course is restricted to students in the Global Food Law Program.

This online course focuses on the factors influencing the development of food regulation in the European Union. Students gain access to relevant documentation in support of their professional needs and in order to have a full understanding of the topic. This course is restricted to students in the Global Food Law Program.

This course focuses on 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, the protection of the food supply, and the FDA Food Safety Modernization Act. This online course is restricted to students in the Global Food Law Program.

In the modern regulatory state, attorneys, regulatory affairs managers, and similar professionals either directly counsel or provide assistance and interfacing for food industry firms regarding both legal requirements and proactive guidance dealing with agencies, particularly in adverse or high-stakes situations. This course explores the law and administrative process that governs the regulation of the food industry, with a particular focus on strategic and tactical decisions by lawyers and food industry professionals to promote sound regulation of the food industry by federal and state agencies. Among other aspects of the regulation of food, this course will cover: the nature of the administrative process; legal strategy and analysis; the role of regulatory affairs; the practical application of regulatory affairs; tools and strategies concerning regulatory affairs; the nature of assessing and communicating risk; quality controls and management; compliance; and judicial review of agency decisions.

Prerequisite(s): Suggested to take: LAW 810A, U.S. Food Laws and Regulations

Can not be taken if already taken: LAW810U, Regulatory Leadership in Food Law

This online course provides an introduction to the American legal system with a special focus on the research and writing needs of international scholars and non-lawyers in American jurisprudence. This course is restricted to students in the Global Food Law Program.

This course focuses on administrative law, providing an understanding of the legislative and regulatory processes through an in-depth look at the relationship between the Food and Drug Administration, industry, consumer interest groups, and science communities through the study of the FDA Preventive Controls for Human Food Rule of the Food Safety Modernization Act.  This course is restricted to students in the Global Food Law Program.

The World Trade Organization (WTO), World Health Organization (WTO), Food and Agriculture Organization (FAO), Codex Alimentarius, World Organization for Animal Health (OIE), International Plant Protection Convention (IPPC) and other global agencies are important in the creation and implementation of national and international food laws. These laws protect the health of humans and animals, and in international disputes involving food. Students learn how lawyers, scientists, and consumers benefit from an understanding of the roles of these organizations and how national governments interact with these organizations.

Review why food packaging is regulated as Food Contact Substances (FCMs) in the United States and as Food Contact Materials in the European Union. Review of the chemicals in food packaging causing cancer, hormonal disruption, and other health problems in humans. A detailed review of current food packaging laws and regulations in the United States, Canada, European Union, United Kingdom, and China. An overview of food packaging laws in Japan, India, Korea, Australia/New Zealand, and some developing countries. Current and future developments in food packaging requiring laws and regulations will be examined. This will include plastics, recyclable plastics, edible packaging, nanomaterials, and printing inks.

This course introduces students to the religious foundations of Islamic dietary laws, ethics and customs relating to food generally, and as they particularly relate to consumption and to commercial food production. Students study certain discreet topics as well, such as alcohol and gelatin, the interaction of national laws with Islamic ethics, the process of halal certification, and discussion of kosher laws and practices.

This course is an introduction to international business transactions through exploring agreements for the international trading of goods, financing the international sale of goods, establishing and operating a foreign investment, the resolution of international business disputes and enforcement of dispute settlement awards.

This online course is designed to provide the student with an overview of the systems of food regulation practiced in different regions of the world, including some of the cultural and social-economic factors which influence the regulation of food products in the specific regions. Issues discussed include genetic modification, importation, exportation, food additives, and regulatory compliance. This course is restricted to students in the Global Food Law Program.

This course provides a thorough understanding of the Codex Alimentarius Commission (CAC), the international committee responsible for developing and endorsing the international food standards that comprise the Codex Alimentarius, why the work of the CAC matters to everyone, key Codex documents for food lawyers, the nature and operation of the various committees, the standards, the interaction of the World Health Organization and World Trade Organization. The importance of the CAC and Codex Alimentarius in formulating and harmonizing food standards to ensure global implementation of world trade and global food law is presented throughout the course. This course is restricted to students in the Global Food Law Program.

Marijuana law and policy has grown from the criminal law context to an exciting and rapidly evolving field of study and practice area. Today, 31 states and the District of Columbia have laws permitting medical marijuana use. Significantly, 9 states permit recreational marijuana use. The federal government is on notice of a new era where the strict prohibitions of the past are being legislated into history by the states, despite federal legislative and regulatory prohibitions. Will marijuana be "de-scheduled"? Is the current state/federal tension in this area sustainable? What are the different forms of marijuana legislation and regulation that have been developed by the states that are decriminalizing access to marijuana? How can lawyers develop a practice in field of marijuana law? This course will address these questions and more in examining this rapidly developing area of law.

This course highlights laws and regulations relevant to agricultural production and distribution of food with a focus on understanding how laws and regulation influence what farmers raise, how farmers raise and market it, and the effect on food quality and value. Topics include methods of supporting production and profitability, agricultural production standards relevant to food products, and regulation of relationships between producers and buyers.

Designed to explore the rapidly evolving technologies, frequent revisions to the global regulatory landscape, and continually changing consumer demands of food law, this online course focuses on current, emerging and controversial issues. The course emphasizes understanding current issues as well as their long term implications. The impact of these changes are felt along the entire food supply chain and a special focus is given to food production and sourcing as well as the policies impacted.

This course provides an overview of the laws and regulations related to hemp at the state and federal levels. Covers the history and decriminalization of hemp. Introduction to agency battles, unique issues encountered in production, various uses of the plant and its extracts, and a look at how the rest of the world views hemp.

Beginning with an introduction to intellectual property in general, this course is a survey of the intellectual property concepts that are relevant to the food and agriculture industry.  The class focuses on utility patents, plant patents, and Plant Variety Act certificates, including international perspectives. Students will study the impact that intellectual property rights have on access to food products and food safety with a discussion of Trade secrets and Trademarks. No scientific or other class pre-requisites are required.

This course is designed to provide a basic working knowledge of domestic laws regulating food, drugs, cosmetics, biologics/blood and medical devices. It has an administrative overtone, providing an understanding of the legislative and regulatory processes through an in-depth look at the relationship between the FDA, industry, consumer interest groups and Congress.

This course examines the laws, regulations, and policies that govern alcoholic beverages in the United States. The emphasis is on federal laws, specifically regulation by the Alcohol and Tobacco Tax and Trade Bureau (TTB). Among other concepts, this course covers: the industry’s primary regulators, the classification of beverages, the regulation of labeling and advertising, three-tier distribution system, excise taxes, and liability.