Designed for individuals with interest in the safety of food ingredients, this course is presented by faculty and other regulatory and industry professionals affiliated with MSU’s new Center for Research on Ingredient Safety (CRIS).

Topics will include: 

• Regulatory Aspects of Ingredient Safety
• GRAS – Generally Regarded as Safe designation
• Food Additive Petitions
• Conventional vs. Organic farming
• Preservatives
• GMO’s/GEO’s
• Consumer Perceptions of Ingredient Safety
• Spices
• Packaging migration
• BPA
• Color additives
• Sweeteners