Food Law Short Course & Seminar

Food Law Short Course & Seminar
	» Hurry, registration is limited Michigan State University - East Lansing, Michigan The program consists of two courses, a U.S. food law short course, and a food regulation current issues seminar. Participants may choose to take one or both. The courses are offered in a collegial, intimate learning environment. U.S. Food Law Short Course  July 16-17 (Monday-Tuesday) 2012 The U.S. Food Law Short Course is designed as an introduction to U.S. food laws and regulations for professionals in the field. It is well suited for those new to the field but also comprehensive enough on the essential elements of food law to provide a refresher course for the experienced professional. Food Regulation Current Issues Seminar   July 18-19 (Wednesday-Thursday) 2012 The Food Regulation Current Issues Seminar provides practical education on current food legal and regulatory issues. The topics cover cutting edge issues of food regulation, involving FDA, USDA, advertising, and global issues. Speakers from the legal, government, food industry, and academic professions will present practical food safety and food law information and case studies.   For more information, click here or  Register Online  Free Bonus U.S. Food Law Short Course participants will receive a copy of the book, Food Regulation: Law, Science, Policy, and Practice by Neal Fortin. The book provides an accessible discussion of the federal statutes, regulations, and agencies involved in food regulation in the United States. The Instructors David ACHESON, Partner at Leavitt Partners, former Assistant Commissioner for Food Protection, FDA Les BOURQUIN, Professor of Food Safety, Michigan State University Ricardo CARVAJAL, Attorney and Director, Hyman, Phelps & McNamara, P.C. Roger CLEMENS, Chief Scientific Officer, Horn; President, Institute of Food Technologists Nicole COUTRELIS, Lawyer and Partner, Coutrelis & Associes, Paris and Brussels Neal FORTIN, Attorney, Professor and Director, Institute for Food Laws and Regulations P. Vincent HEGARTY, Founding Director and Professor Emeritus, Institute for Food Laws and Regulation James E. HOADLEY, Senior Consultant, EAS Consultant Group Steve KLUTING, Attorney and Partner, Varnum, LLP Janine LEWIS, Principal Nutritionist, Food Standards Australia New Zealand Scott J. MACINTYRE (invited), District Director, U.S. Food and Drug Administration Kenneth ODZA, Corporate Counsel, Food Safety, Kellogg Company F. Edward SCARBROUGH, Principal, Scarbrough Consultants, former U.S. Manager for Codex and Director Jenny SCOTT (invited), Senior Advisor, Office of Food Safety, FDA CFSAN John SPINK, Director, Packaging for Food and Product Protection Initiative, MSU Steve STEINBORN, Attorney and Partner, Hogan Lovells, US, LLP Charles WOODHOUSE, Attorney and Partner, Woodhouse Shanahan PA Cathy WEIR, Global Regulatory Associate Director, Mead Johnson Nutrition Gerald WOJTALA, Executive Director, International Food Protection Training Institute  About IFLR  Learn more about IFLR at: www.IFLR.msu.edu or call (517) 355-8295       Email: IFLR@msu.edu                       Telephone: (517) 355-8295 Fax: (517) 432-1492                        web: www.IFLR.msu.edu   Institute for Food Laws and Regulation Michigan State University, 139 G.M. Trout Building, East Lansing, MI 48824

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