Food Regulation Law, Science, Policy, and Practice

Food Regulation: Law, Science, Policy, and Practice By Neal D. Fortin(auth.)
2007 | 688 Pages | ISBN: 0470127090 | PDF | 5 MB
Food Regulation: Law, Science, Policy, and Practice provides an in-depth discussion of the federal statutes, regulations, and regulatory agencies involved in food regulation. After an introduction to U. S. food and drug regulation, it covers current food regulations, inspection and enforcement, international law, the Internet, and ethics. While it contains detailed discussions of policies and case studies, the book is accessible to students and professionals. This is an excellent text for courses in food science, food law, etc., and a practical reference for food industry professionals, consultants, and others.Content: Chapter 1 Introduction to Food Regulation in the United States (pages 1-34): Chapter 2 What Is a Food? (pages 35-46): Chapter 3 Food Labeling (pages 47-92): Chapter 4 Nutritional Labeling, Nutrient Level Claims, and Health Claims (pages 93-148): Chapter 5 Economic and Aesthetic Adulteration (pages 149-194): Chapter 6 Food Safety Regulation (pages 195-252): Chapter 7 Food Additives, Food Colorings, Irradiation (pages 253-320): Chapter 8 Dietary Supplements (pages 321-411): Chapter 9 Biotechnology and Genetically Engineered Organisms (pages 413-455): Chapter 10 Food Terrorism (pages 457-467): Chapter 11 Importation and Exportation (pages 469-492): Chapter 12 Federal Enforcement (pages 493-535): Chapter 13 Inspections (pages 537-573): Chapter 14 State Laws and Their Relationship to Federal Laws (pages 575-604): Chapter 15 Private Actions (pages 605-635): Chapter 16 International Food Law (pages 637-652): Chapter 17 Ethics (pages 653-662):