Overview

Immerse yourself in the exciting realm of food regulations and labeling with our comprehensive course, perfect for learners and professionals aiming to enhance their skills. Discover the fascinating history and critical importance of food regulations and learn how key government agencies shape the food industry. Uncover the secrets behind the Nutrition Labeling and Education Act (NLEA), master the art of identifying food allergens, and explore specialty labeling options that can set products apart in the market. This course goes beyond the basics, offering insights into making impactful nutrition claims and understanding the concept of GRAS (Generally Recognized as Safe). You'll also delve into the Food Safety Modernization Act (FSMA) and learn how it ensures the safety of our food supply. With expert-led videos, engaging discussions, and practical examples, you'll gain the skills and knowledge to navigate and influence the food regulatory landscape effectively. This course is part of the College of ACES suite of online programs, including the graduate certificate, "Food Regulations, Nutrition Policy, and Personalized Nutrition Certificate," that can be counted toward an advanced degree in the College of ACES. To learn more about online programs from the College of ACES and explore ways to apply your Coursera work toward a degree program at the University of Illinois, visit ACES Online @ aces.illinois.edu/online.

Syllabus

Orientation & Module 1 | Overview and History of Food Regulations

In the course orientation, you'll get to know the course, meet your classmates, explore our learning environment, and gain the technical skills you'll need. As you are introduced to Module 1, you'll learn about the critical role food regulations play in ensuring food safety, quality, and consumer protection. By the end of the module, you'll be able to explain the significance of food regulations, identify the key government agencies involved in food regulation in the U.S., and describe the main legislative acts that govern food labeling.

Module 2 | U.S. Food Regulations and General Product Labeling Instructions

In Module 2, you’ll explore the foundational laws and regulations that shape food labeling in the U.S. We’ll introduce the Nutrition Labeling and Education Act (NLEA) and explain why it plays a key role in ensuring consumers receive accurate product information. You’ll learn how to identify the essential components of a U.S. food label, recognize the top 9 allergens, and locate them on ingredient lists. Finally, we’ll highlight specialty labeling options that provide additional details about certain food products sold in the U.S.

Module 3 | All About Nutrition Claims: What Is a "Claim" and Why Should I Care?

In Module 3, you will explore the different types of nutrition claims that companies can place on food labels in the U.S. From content claims to structure function claims to health claims, you’ll learn what each type of claim means, how they are regulated, and why scientific substantiation is key to ensuring they are truthful and not misleading. We’ll also walk through the process companies must follow to use or create claims, including how they gain approval. By the end of this module, you’ll understand how claims influence consumer perception and how regulatory oversight protects public health.

Module 4 and Course Wrap-up | My Food Is GRAS? What Does It Mean and How Does the U.S. Keep Our Food Supply Safe?

In Module 4, you will explore what it means for a food or ingredient to be “Generally Recognized as Safe” (GRAS) and how that designation is determined. You’ll also learn about key safety regulations, including Good Manufacturing Practices (GMP) and the Food Safety Modernization Act (FSMA), which help ensure the safety of the U.S. food supply. By understanding these concepts, you’ll gain insight into how food safety is maintained from production to consumption. By the end of this module, you’ll be ready to complete the final assessment and earn your Coursera certificate!