Neal D. Fortin

Neal D. FortinAdjunct Professor of Law
Anthony Hall, Room 3383
474 South Shaw Lane
East Lansing, MI 48824-1302
517-355-8295
fortinne@msu.edu

  • Biography

    Neal Fortin is the Director of the Institute for Food Laws & Regulations at Michigan State University, and Professor in the Department of Food Science and Human Nutrition. He is also an Adjunct Professor at the Michigan State University College of Law. Mr. Fortin teaches the courses United States Food Law, International Food Law and is the author of Food Regulation: Law, Science, Policy, and Practice, 2nd ed.

    Neal Fortin was the 2009 recipient of a Michigan State University Distinguished Faculty Award for his teaching in food safety. He is past President of the North Central Association of Food & Drug Officials. He served as a Commissioner for the Michigan Local Public Health Accreditation Program, the Advisory Council of the Michigan Community Health Leadership Institute, and the NSF Council of Public Health Consultants. He served on the Dietary Supplement Committee of the Food and Drug Law Institute. He has been a curriculum advisor to the International Food Protection Training Institute and the University of Catalonia. He is an emeritus member of the Association of Food and Drug Officials, the Food and Drug Law Institute, a professional member of the Institute of Food Technologists, and the State Bar of Michigan.

  • Curriculum Vitae

    Download Curriculum Vitae (PDF)

  • Courses

    Food Regulation in the U.S.
    An online course designed for anyone who must understand the legal and regulatory complexities of the regulation of food products in the United States including issues such as food and food safety regulation, regulatory compliance, HACCP, the regulation of genetic modifications, food additive regulation, food labeling, dietary supplements, the protection of the food supply, and the FDA Food Safety Modernization Act.

    International Food Laws and Regulations
    This course provides an advanced introduction to international food law. After covering general concepts in global food regulation, the course covers the World Trade Organization framework of international food law, the Application of Sanitary and Phytosanitary Measures (SPS) Agreement, the Agreement on Technical Barriers to Trade (TBT), and the role of international food agencies, such as Codex Alimentarius, Food and Agriculture Organization (FAO), and World Health Organization (WHO). While comparing and contrasting the similarities and differences in food laws around the world, the course develops tools for analysis of international food law and comparative analysis of food laws around the world.

    International Food Standards — WHO and FAO
    (Previously titled Codex Alimentarius) This course is to familiarize students with the history, development and workings of the Codex Alimentarius Commission in formulating and harmonizing food standards and ensuring their global implementation. This course will focus both on the content of the Codex Alimentarius and on legal application of the Codex Alimentarius.

  • Bar Admission(s)

    Michigan; U. S. District Court, Western District of Michigan

Faculty & Staff