Food Laws & Regulations: A Practical Road Map

March 22-23, 2018   •   Chicago, IL USA

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This newly redesigned course provides participants with a roadmap to the essential US food regulatory resources. This course will provide attendees with the tools to meet their specific challenges, including hands-on activity-based explorations of the complex regulatory landscape. The instructors will touch on a broad range of food and food products, making this course especially useful for those new to food laws and regulations, or those who need to brush up on the basics fast.
This course examines the contemporary statutory, regulatory, and policy framework that affects food and beverage manufacturers. Expert practitioners in legal requirements and policy expectations explore and discuss the landscape of public policy through carefully-chosen case studies. This approach will emphasize the practical, real-life implications of rules and policy, including who authorizes, manages, and implements policy. The instructors will help participants pinpoint best practices in dealing with the myriad challenges of regulatory compliance, including discussing techniques to leverage rules for new opportunities and innovation. The course will be capped with a digital online tour of the agencies that impact food regulations and a hands-on interactive look at the resources that guide their application.

As part of your registration, you’ll receive course materials, continental breakfasts, refreshment breaks, lunches, wireless internet access, and a certificate of course completion.

This course includes a web-based interactive tour. Bringing your laptop or tablet is highly recommended.

Learning Objectives:

  • Gain a working knowledge of requirements, issues, and controversies in the course topic areas through the examination of carefully chosen case studies
  • Ability to navigate today’s policy landscape and to apply practical approaches to compliance
  • Ability to summarize the legal requirements and policy expectations for food inspection and assuring food safety and quality

Agenda (PDF)

Lead Instructor Biography:

Dr. Rob Post is the Senior Director of the Chobani Nutrition Center, at CHOBANI, the leader in Greek Yogurt. He drives nutrition strategies around the brand’s current and future offerings, and navigates critical nutrition issues, such as dietary guidance, marketing, health promotion, and food labeling. He leads the nutrition and related regulatory programming at the Center, which assesses research to support innovation.  

Dr. Post previously served as key nutrition advisor to the Obama White House/First Lady’s Office and collaborator on the White House public health initiatives and the Let’s Move! program. As an appointed Senior Executive, he led the nation’s dietary advice agency as the director of USDA’s Center for Nutrition Policy and Promotion where he established national nutrition policy and dietary guidance; the Dietary Guidelines for Americans; created USDA’s Nutrition Evidence Library; as well as directed Federal nutrition promotion, creating the MyPlate ( initiative and the related award-winning  Prior to this, he headed the policy office at USDA that established food labeling, food standards, and ingredients regulations and policies.  He currently serves as an appointed advisor to the Foundation for Food and Agriculture Research; on American Society for Nutrition research advisory groups; on the Society for Nutrition Education and Behavior Board of Trustees; and on the Board of Directors for the International Food Information Council. For 20 years, he has been the instructor of the Institute of Food Technologists short course on Food Labeling, as well as the prior Food Laws and Regulations short course.  From 2004 until 2012, Dr. Post was an adjunct professor in the Nutrition and Food Science Department at the University of Maryland.  

Rob has been a member of IFT since 1977.

Intended Audience and Level:

Appropriate for introductory to intermediate professionals in the following roles and sectors:

  • Product Development
  • Research & Development
  • Technical Service
  • QA/QC
  • Nutrition
  • Regulatory/Legal
  • Executive Management
  • Education

Registration Rates and Policies:

By February 1, 2018: IFT Premiere/New Professional Members: $650; IFT Networking & Engagement Members: $735; Non-Members: $815; IFT Student Members: $285

After February 1, 2018: IFT Premiere/New Professional Members: $750; IFT Networking & Engagement Members: $835; Non-Members: $915; IFT Student Members: $385

Cancellation Policy
You will receive a full refund, less $100, if you cancel your registration(s) on or before February 1, 2018 by contacting Clare Socker at or 312.604.0254. No refunds after that date.

Substitution Policy
If you registered but are unable to attend, please contact Clare Socker at or 312.604.0254 with the name and contact information of your replacement. Note that an additional fee may apply if the replacement’s membership status differs from yours.

Event Cancellation
In the event of course cancellation, IFT is not responsible for attendee reimbursement of travel, lodging, or any other costs associated with this course beyond refunding the full registration fee.

Course Location

IFT Headquarters
525 W. Van Buren Street, Suite 1000
Chicago, IL 60607-3830

Continuing Education Hours: 14

Individuals holding these credentials will earn 14 hours* for completion of this course: Certified Food Scientists; Registered Dietitians; Dietetic Technicians; Certified Research Chefs; Certified Culinary Scientists.

*Subject to change plus or minus one hour based on final agenda.

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