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:
*Great Plains IDEA course

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

When Offered:
Fall, Summer