Understanding the regulatory environment is critical to the successful development, manufacturing, labeling, and delivery of nutrition-related products to the consumer. Knowing how to manage risk while navigating the regulatory path to market is essential. Students in this course will become familiar with: the nutrition-related regulations applicable to the production and marketing of foods and beverages, dietary supplements and ingredients, as well as medical foods and devices; how to represent scientific evidence accurately and appropriately when substantiating label claims and advertisements; and develop a working knowledge of potential legal ramifications by examining relevant case studies. Co-instructors: Susan Mitmesser and Cathy Weir
Nutrition Product Regulations: Labeling and Claims
Not open to Friedman degree students.