ASCL 6213
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Credits3
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Delivery MethodFully online
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Terms
About This Course
In this course, students will gain knowledge in regulatory affairs and the critical analysis skills necessary to navigate and apply the regulatory requirements for safe food production and distribution. Students will also learn how regulation and the underlying food laws are affected by scientific developments and changing societal values and concerns.
Instructors
Brent Kobielush, PhD, is a director of Food Safety at The Acheson Group. Previously, Brent was with Cargill, where he provided technical regulatory direction and guidance to ensure that products and processes were compliant with all applicable US FDA food laws and regulations. He specializes in the implementation of emerging Food Safety Modernization Act requirements and food safety, quality, and regulatory policy standards. Brent has a PhD and MS in Toxicology, University of Rochester School of Medicine.
Ruth Petran, PhD, CFS, is senior advisor, Food Safety for The Acheson Group. She is principal and founder of Ruth Petran Consulting, LLC in Minneapolis. Before starting her own business, Dr. Petran held technical food safety and public health leadership roles at Ecolab, Pillsbury, and General Mills. She is president of the International Association for Food Protection (IAFP) and served two terms on the US National Advisory Committee for Microbiological Criteria for Foods. Her bachelor’s degree is in consumer food science from Cornell University, and she holds an MS in Food Science and a PhD in Public Health, both from the University of Minnesota.