FDSCI 751 - Food Laws and the Regulatory Process

Credits: (2)

History of the development of the current federal and state food regulations. Guidelines that govern the practice of regulating the wholesomeness of red meats, poultry, and eggs. Presentations by state and federal food regulators.

Note
*GPIDEA course

Requisites
Prerequisite: Three credits in food science coursework at 200 level or above.

When Offered
Fall, Summer

UGE course
No