PUBAFRS 5890 US Food Policy

Course Description

An examination of national food affairs; the policy and practice of food. The approach is to introduce institutions, tools and topics. The numerous federal public and private agencies such as the FDA, USDA, CDC and others are described. Common policy tools such as information-based, process versus performance standards, and interactions with market-based public-private partnerships will be placed within their motivating theory and discussed in a supply-chain context. Attention will focus on contemporary policy issues including; food insecurity, health claims, taxes and obesity, novel ingredients and processing techniques, access, sustainability, corporate consolidation, food advertising, and foodborne illness.

Course Objectives

The major learning objectives are:

  1. Identify the range of institutions which target modern-day food policy problems.
  2. Evaluate the use of policy tools to address social, economic and environmental aspects of food.
  3. Track the development of key federal food policy topics, such as the Dietary Guidelines for Americans, the Farm Bill and Food Safety Modernization Act.
  4. Conduct independent in-depth work to enhance research and communication skills.