INFOFACTS - FS 453 601 SPRG 2006

Food Laws and Regulations
FS 453 - 601 INTERNET
Prerequisites:	Junior standing required
Credit Hours:	3 credit(s)
Corequisites:	None.
Required Lab:	None.
Restrictions:	None.

Instructor:	Patricia Curtis
Address:	202A Poultry Science Building, 260 Lem Morrison Drive, Auburn University, AL 36849
Email:	pat_curtis@auburn.edu
Phone:	334-844-2679
Fax:	334-844-2641

Course Website :	None used, or instructor will distribute to registered students.
	** Access to the course website may be restricted to registered students and may not be available until one week prior to the semester start.

Delivery Format:	Internet
Additional Technology Requirements :	E-mail
Learning Management System:	WebCT
Lab Information:	None.
Going to Campus :	All course materials can be accessed via the Internet. This is an asynchronous course: anytime, any place anywhere. Communication between the instructor and student occurs via the Discussion Board component of the Auburn University WebCT course and by private email to the Instructor. Students are welcome to correspond with the instructor during the semester.
Special Attendance Requirements:	Access to the Internet Save files as a text (.txt), MSPowerPoint(.ppt), MSExcel(.xls) or MSWord(.doc). These are the only file formats accepted for course requirements. Once registered for the course, tech support will be available to assist you with course-related technology problems. Prior to the first day of class, students should receive three email messages containing 1) information about the course, 2) the course URL and 3)UserID and Password.

Course Description: Federal and state laws and regulations, and case law history affecting food production, processing, packaging, marketing, and distribution of food and food products. History of food law, enactment of laws and regulations, legal research, and regulatory agencies.

Course Requirements: Students are required to complete each of the 10 Modules as they are presented on the internet. Students must complete all modules to receive credit for this course. Modules include instructions and assignments, quizzes, and some optional activities.

Assignments: Each module has at least one assignment that must be completed and submitted to the instructor. Method of assignment submission and file formats are provided in the course. Many of these assignments require finding information.

Project: Students will be required to research a topic. The findings will be presented on the course Discussion Board. Undergraduate students are assigned to a group.

Quizzes: There are pre- and post-modules quizzes for each module. These quiz results will be used to measure the effectiveness of the course. Only the post-module quizzes will be used to determine grade, but all quizzes must be completed to receive full credit.

Midterm and Final Exams: These are scheduled to fit the needs of the student. There is a “last day to take the Exams” indicated in the course Calendar but the student may take the Exams as early as desired. No work from Modules 1-5 may be submitted for grading after taking the Midterm, and no coursework may be submitted for grading after taking the Final Exam.

Term paper: Graduate level students are required to submit a term paper on a chosen topic that is related to food law. There is a “last day to submit the paper to the Instructor” indicated in the course Calendar but the student may take submit the work as early as desired.

Course Materials:

There is no textbook for this course. All information is found on-line.


Tuition & Fees:	Tuition for Distance Education is separate from on-campus tuition, and is not included in full-time tuition. Resident: $360.00 Non-Resident: $684.00 *See Tuition and Fees: http://distance.ncsu.edu/registration/fees.html

For registration information, please visit: http://distance.ncsu.edu/registration/index.html or call Credit Programs & Summer Sessions at 919-515-2265 or toll-free 866-294-9903.