Food Regulation: Law, Science, Policy, and Practice / Edition 1

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Overview

This book is not only ideal for courses in food law and regulation, it is also recommended for food industry professionals, 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.
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Product Details

  • ISBN-13: 9780470127094
  • Publisher: Wiley
  • Publication date: 12/10/2008
  • Edition description: New Edition
  • Edition number: 1
  • Pages: 712
  • Sales rank: 452,203
  • Product dimensions: 6.40 (w) x 9.30 (h) x 1.50 (d)

Meet the Author

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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Table of Contents

1 Introduction to Food Regulation in the United States 3

2 What Is a Food? 35

3 Food Labeling 49

4 Nutritional Labeling, Nutrient Level Claims, and Health Claims 93

5 Economic and Aesthetic Adulteration 149

6 Food Safety Regulation 197

7 Food Additives, Food Colorings, Irradiation 253

8 Dietary Supplements 323

9 Biotechnology and Genetically Engineered Organisms 413

10 Food Terrorism 457

11 Importation and Exportation 469

12 Federal Enforcement 495

13 Inspections 537

14 State Laws and Their Relationship to Federal Laws 575

15 Private Actions 605

16 International Food Law 639

Table of Abbreviations 663

Table of Cases 669

Index 671

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