• ACR 891 Selected Topics in Food Ethics

    The course will be a high-level introduction to food ethics, covering a range of topics central to food production, distribution and consumption.

  • Best Practices for Designing & Delivering Zoom Meetings & Webinars

    In this course, you will learn how to effectively get started with Zoom meetings and Zoom webinars.

  • Codex Alimentarius - The Food Code

    This course provides a thorough understanding of the organization of Codex Alimentarius, why Codex matters, the key documents, the nature and operation of the various committees, the standards, the interaction WHO, WTO, and the importance of Codex Alimentarius in world trade and global food law.

  • CSUS 300 Theoretical Foundations of Sustainability

    Foundations of sustainability theory. History and evolution of interdisciplinary thought about sustainability. Principles of systems thinking as applied to complex problems. Application of theory in community systems.

  • Designing Online Extension Programs

    Self-paced D2L course on best practices in designing online or blended courses.

  • Food Laws and Regulations - undergraduate - FSC 421

    Online undergraduate course in Food Laws and Regulations. Undergraduate courses do not count towards MSU's Institute for Food Laws and Regulations certificates in U.S. or International food law.

  • Food Laws and Regulations in Canada

    This course examines the laws, regulations, and policies that govern food regulation in Canada. The emphasis is on federal laws, but also includes food regulation by Provinces. Food law will be discussed with reference to the role of politics, cultural issues, ethics, social injustice issues, and science.  The course emphasizes the practical use and importance of food law to the food professional.

  • Food Laws and Regulations in China

    This course is designed for food industry professionals who need a practical background in China's food law. The course covers China’s diversity, the food regulation culture, the goals food regulation, the organization of government and the lawmaking process, risk assessment, the regulation of food processing, food labeling and advertising, permitted claims, food additives, pesticides, genetically modified food, organic food, import/export law and tariffs, and food product liability.

  • Food Laws and Regulations in Latin America

    This course is designed to introduce food industry professionals and university level students to food law and regulation as it is currently practiced in Latin America.  Perspectives from regulatory, commercial and consumer interests will be taken into account.   The events taking place in Latin America in food law and regulation will be linked, when appropriate, to the broader movements underway in other regions and on an international basis. Knowledge, information, and experience gained through this course will give the student a better understanding of the issues involved in the regulation of foods and food products in Latin America.

  • Food Laws and Regulations in the European Union

    The Food Laws and Regulations in the European Union course is designed for attorneys, food science professionals, regulators, HACCP, ISO-9000 and ISO-22000 consultants and certification officials, and industry professionals who must maintain certification requirements. It provides students with an overview of the systems of food regulation practiced in the European Union.

  • Food Laws and Regulations in the United States

    This course covers the law regulating the manufacture, distribution, and sale of food products in the United States. Topics include the regulation of labeling, food additives, dietary supplements, genetic modification, HACCP, civil and criminal liability for defective products, inspections, importation, inspections, enforcement, and many other issues of concern in the regulation of food in the United States. The course is designed to give the student a better understanding of the issues involved in the regulation of foods and a general understanding of the full scope of food regulation in the United States.

  • Food Packaging Basics

    Interactive, hands-on workshop designed for those who have a role in managing packaging for food and related operations within their organizations. The three-day workshop offers full insight in all aspects of food packaging to reduce food waste including function, materials, systems and processes, basic principles and commercial status of selected conventional and advanced packaging technologies, distribution, food security, packaging trends and more!

  • Global Animal Health, Food Safety, and International Trade

    This course will provide students with an overview of rapidly changing global animal health patterns, food safety and subsequent modifications in world trade. The interrelationship of animal agriculture with food industries, national infrastructure, disease diagnostics, animal and human pandemics, political systems, and global trade will be investigated during the semester.