Agricultural
Telecommunications 2001
Full Proposal 3.8 / 20348
Project Summary:
|
Title of Project: |
|
International Food Law Distance Education Program |
|
Project Director: |
|
Dr. Thomas Wilson |
|
Applicant Organization: |
|
Institute for Food Laws and Regulations, |
Summary:
The International Food Law Distance Education Program sponsored by the
Institute for Food Laws and Regulations and the College of Agriculture and
Natural Resources at Michigan State University is a sustainable, scalable,
distance education program which is meeting the need for comprehensive
knowledge of local, state, US and international food laws and regulations which
are essential to food industry professionals, food science students, government
officials and consumers in the light of increased globaliazation
of food trade, international barriers to trade.
Over the past year, we have developed, marketed and sustained a distance education program of comprising three, region-specific food law courses, (International Food Laws and Regulations, US Food Laws and Regulations and European Food Laws and Regulations), and a student enrollment which includes food industry professionals charged with developing new international markets and regulatory compliance, attorneys, food scientists registered dietitians and others. This year, with the addition of a course in Latin American Food Laws and Regulations, the program will comprise four, cedit-based, graduate or undergradute level, region specific food law courses taught by a agricultural telecommunications network of over 20 key domestic and international food law experts from collaborating institutions including attorneys, academic institutions and government agency officials. Additional courses covering the food laws of other geographic regions are being developed as funding permits. The program is taught completely over the Internet utilizing state of the art real-time communication technologies, hyperlinked Internet resources including access to University and government sponsored legal databases, federal registers, Codes of domestic and international food related regulations.
The program is supported internally by the Institute for
Food Laws and Regulations, Department of Food Science and Human Nutrition,
Michigan State University Detroit College of Law and the Michigan State
University College of Agriculture. Technical and computer support is provided
by the
Our past collaboration with ADEC has proven quite successful and beneficial to the program. Collaborating institutions are free to offer these courses as a part of their own curriculum. Multiple participating institution of distance education such as the Norman Borlaug University have proposed to replicate this program which will provide a much greater national impact as an alternative for traditional learners.
Authorized
Organizational Representative:
|
Name: |
|
Vince P Hegarty Ph.D. |
|
Email: |
|
hegartyv@msu.edu |
|
Phone Number: |
|
( 517) 355-8295 |
|
FAX Number: |
|
( 517-432-19517) 432-1492 |
|
Address: |
|
169
National Food Safety and |
|
|
|
|
|
IRS Number: |
|
38-6005984 |
|
Congressional District Number: |
|
8 |
|
Period of Proposed Project Dates: |
|
|
Principal Investigator/Project Director #1:
|
Name: |
|
Thomas P Wilson Ph.D. |
|
Email: |
|
lawdoc@msu.edu |
|
Phone Number: |
|
( 517) 432-6313 |
|
FAX Number: |
|
( 517517) 432-1492 |
|
Address: |
|
165
National Food Safety and |
|
|
|
|
Curriculum Vitae:
THOMAS P. WILSON
Address Home Address Office
2910 Trudy Lane 236 Trout Building
Lansing, MI 48910 Michigan State University
517-882-8882 East Lansing, MI 48823
Email to: lawdoc@msu.edu 517-353-9629 (Phone)
517-353-8963 (Fax)
Home Page:http://www.msu.edu/user/lawdoc/index.htm
EDUCATION
B.S. Food Science University of Missouri-Columbia, 1978
J.D. Law University of Missouri-Columbia, 1983
M.S. Food Science University of Missouri-Columbia, 1996
Ph.D. Food Science University of Missouri-Columbia, 1998
PROFESSIONAL EXPERIENCE
Assistant Director - Institute for Food Laws and
Regulations, Adjunct Professor - National Food Safety and
Assistant Professor - Department of Food
Science and Human Nutrition,
Director,
Visiting Assistant Professor Jan. 1999 - Jan. 2000
Ph. D. Candidate,
Graduate Student,
Food Law Instructor,
Attorney 1983 - present.
Licensed attorney, admitted to practice since 1983 in
TEACHING
University of Missouri-Columbia:
Food and Drug Law (FS-301),
Developed and taught distance learning course in basic Food and Drug Law for
Advanced Food Law (FS-401),
Development and teaching of distance learning course in advanced Food and Drug
Law for
Food Safety - Science, Law and Policy (FSC-490 / FSC-2xx) Fall, 2000 -
Present
Department of Food Science and
Undergraduate level course in use of science and law in development of
effective
food safety policy in the
Food Law (FSC-421) Spring 2001.
Department of Food Science and
Undergraduate and graduate level course in basic US food laws and regulations
Internet Courses:
Emerging Food Safety Issues in the International Retail
Market (FSC-891)
Michigan State University, Spring, 1999 - Fall 1999
Graduate Level, multi-university, multi-instructor, web-based course in food
irradiation, international and domestic food law and food safety issues
confronting retail food facilities for dietitians, food and health
professionals.
Legal and Scientific Aspects of Food Irradiation (FSC-891CE)
International Food Laws and Regulations (FSC-490a)
(ANR-490a)
Department of Food Science and Human Nutrition
Institute for Food Laws and Regulations
College of Agriculture
Michigan State University, Fall 1999 - Present
Web-based course in international food law and regulation. Included
use of audio-video synchronization, streaming video, online grading and
registration, cyber-office hours, hyperlinked resources and teleconferencing.
US Food Laws and Regulations (ANR-490b)
Institute for Food Laws and Regulations
College of Agriculture
Michigan State University
Web-based course in US food law and regulation. Included use
of audio-video synchronization, streaming video, online grading and
registration, cyber-office hours, hyperlinked resources and tele-conferencing.
Description
of the Agricultural Communication Network Project:
1. Project
Objectives:
· To improve agricultural research underlying
agricultural telecommunications.
· Make optimal use of available resources for
agricultural extension, resident education, and research by sharing resources
between participating institutions.
· Improve the competitive position of
Explain
how the project relates to the Program Objective(s) and how the Project will
contribute to achieving these.
The primary purpose of the International Food Law Distance Education Program is to increase the availability of information regarding food safety and international food laws and regulations by developing and teaching food law related courses over the Internet. This program relates to the objective of improving agricultural telecommunication through its utilization of the internet as the primary method of distributing food law and food safety information to audiences which do not have access to traditional sources of food law related information such as traditional learning institutions and libraries.
This program makes optimal use of the available resources, primarily, the Internet, to make food laws and regulations, food safety information, research data and other agricultural related information available to university and continuing education learners and students, consumers and agricultural extention professionals, educators, regulatory compliance officials and others.
The Internet greatly facilitates the sharing of food law related information among institutions and the convenient dissemination of such information to the consumers, food industry professionals and students. This program makes such information available at minimal cost to any audience with access to a computer and to the internet without the constraints of time or space. The overhead costs of providing this information are minimal compared to the maximiaztion of the impact of this program by use of the Internet as a resource.
Through this program undergraduate and graduate education in international food laws and regulations is made available without the constraints of time and space. Such access will greatly enhance the ability of students and food industry professionals to learn about and to easily and conveniently access information regarding the regulation of food or of specific food products in domestic or foreign markets. Access to such information can help to improve or maintain competitive advantages in the very competitive area of agricultural marketing globally. Information regarding the social and cultural origins of region-specific food laws and regulations can help improve regulatory compliance, inspections and the reduction of trade barriers and restrictions to the importation of US products in the global marketplace.
This program will help to facilitate the dissemination of information regarding the regulation of foods and food products information to producers, processors, regulators, researchers, teachers, lawyers and anyone else in the global food industry who requires law related information to maintian or enhance competitive advantage in a particular market or to address issues such as genetic modifications, food labeling and food additive regulation in foreign countries.
Additionally, this program establishes an international agricultural communications network of food law, food science and food safety, professionals who represent institutions which either regulate, educate or formulate food products around the world.
This programs meets the objective of making optimal use of available resources for agricultural telecommunications, and educational purposes by it use of the Internet as the primary method of content distribution and by setting up a telecommunications network of international agriculture professionals to teach, share and develpment food law related content disseminated throughoutthe world to tradional and non-traditional audience including US and international food companies seeking to expand or maintain a competitive advantage, to students who seek to learn more about the saftey and regulation of food products to food industry professionals, government officials, traditional and non-traditional students and to consumers who do not have access to traditional learning methodologies.
2. Description of Agricultural
Communication Network to be Developed or Utilized.
The International Food Law Distance Education Program will
make extensive use of Internet technology and networks during all stages of the
program development and delivery. Networks will be developed and utilized
internally at
A. Course Development/Design
1. Internal collaboration among MSU units (Institute for Food Laws and Regulations, Department of Food Science and Human Nutrition and other programs in the Colleges of Agriculture, Social Sciences, and Law) and external collaborations with international faculty using state of the art Internet and electronic communication technologies including email, audio and video conferencing, private chat rooms for communications between students and instructors, listservs and traditional methods such as phone and fax.
2. Team-based course development through
Creation of interactive learning environments
Interface design and interactivity
Digital Media Arts
Computer and software engineering
3. Additional support will be available through:
Digital Information Group (www.msu.edu/dig/index.html)
Communications Technology Laboratory (http://commtechlab.msu.edu)
B. Course Delivery
Each course will be delivered in two phases each utilizing a different distance
education content distribution technology.
1. Pre-course preparation:
This phase emphasizes cognitive learning and will be largely asynchronous and
self-directed. Personal support will be provided by the Director of the
International Food Law Distance Education Program via real time communications
software, email, telephone, fax and video taped instruction regarding the
academic program, technical support and orientation to online study techniques.
Students will receive preparatory materials via a
password-protected website, printed materials, and instructions in audio, video
tape and CD Rom formats. Student services such as enrollment, registration,
admissions, fees, etc., will be provided by the MSU Outreach Instruction
(www.msu.edu/unit/outreach). Technical support, access to MSU Pilot system and
Internet space and addresses for all Internet courses and previews will be
provided by the
MSU Pilot is an information technology resource and Internet network which provides access to electronic mail, disk space on the Pilot server, personal web page development and publishing and access to a variety of MSU electronic databases and library collections. The MSU Pilot network allows users to collaboratively share files and edit documents, distribute public domain software, real time communications between students and teachers.
Library services will be available through Library Outreach Services (www.lib.msu.edu/outreach) and is designed to meet the information needs of students registered for off-campus or online (Internet) courses. Library resources may be obtained online or will also be mailed or faxed directly to students within 48 hours if available.
2. Internet instruction
The focus of the course design will be on problem
solving, reflection and discussion via collaborative learning and the
development of Internet navigation and resource utilization skills. Students
will receive additional instructional materials through a variety of media such
as CD Rom, audio and video taped materials, and in print form.
Student/instructor communications will be facilitated by real time password protected
chat rooms and chat software designed and maintained by the
This program, through its use of state of the art distance education technologies and establishment of an international network of food law and food safety professionals will greatly facilitate the sharing of resources, networking, policy development and access to critical food law and food safety information among all sectors of the domestic and international food trade.
Additionally, this program will greatly enhance the further development of educational infrastructures for cooperative extension, academic research, and international participation of the food and agriculture sector through its ability to distribute food law and food safety content throughout the world by the use of the Internet.
Courses will be designed and constructed with consideration to the following benchmarks (Chronicle of Higher Education, April 2000) to ensure quality in Internet-based distance education:
Periodic review of instructional materials by Advisory Committee which will consist of representatives from industry, government and academia.
Courses designed to require students to engage in analysis, synthesis and evaluation as part of the course and program requirement.
Student interaction with faculty and other students will be facilitated by state of the art video, audio, voice mail and email technologies.
Feedback to student assignments and questions in a constructive and timely manner.
Failsafe and reliable content and technology delivery system
(this program is supported by the
Students are instructed in the proper methods of effective online research and are advised about the program regarding the degree of self motivation and commitment required in a distance learning program and the minimum technology requirements in the pre-course stage of instruction.
Students will have access to legal research and library resources that include a "Virtual Library" accessible through the Internet and to collections maintained and updated by the FDA, USDA, WHO, FTC, FAO, WTO and other private and governmental collections.
Students have access to technical support throughout the duration of the program including detailed information about the communications and delivery technologies.
Technical assistance in course development is available to faculty through MSU.
The programs educational effectiveness is accessed through an evaluation process that uses several methods and applies specific standards.
Data regarding enrollment, costs, and successful/innovated uses of technology are used to evaluate program effectiveness.
Questions and student concerns are answered accurately and quickly, with a structured system in place to address student complaints.
Additionally, this program will broaden the participation of under represented groups such as minorities and women who might otherwise be excluded from such opportunities by the constraints of time and location. All that is required is access to a computer.
Describe
the Cost/Benefit Analysis for purchasing (or leasing) different types of
facilities, equipment, components, hardware and software, or other items. (complete only if applicable to your project).
3. Agricultural Communication Network
Programming:
Agibusiness
Agricultural Communications and Education
Agricultural Economics
Agronomy
Animal Science
Biotechnology
Dietetics Nutrition
Environmental and Natural Resources
Food Science
Technology and Safety
Other
Describe
the Programming and how it will contribute to achieving the Objective(s):
Increasing globalization of the food trade and rapidly changing trade alliances
make knowledge of international regulatory requirements and policies essential
to the
The International Food Law Distance Education Program will meet this need by providing credit based, graduate level education on state, national and international food laws and regulations and food safety.
The key features of this program include:
Global or region specific courses focusing on major markets for U.S. goods including Latin America, Europe, Asia, Canada and the U.S.
Access to the most current food laws,
regulations and other information pertinent to the
Expert instruction by
Access to electronic and computer resources and support at
Collaborative learning and network development and construction with global network of food industry experts.
Certificate in International Food Law upon completion of 4 region specific courses.
Continuing education credits for certified food industry professionals such as attorneys and dietitians.
Uses of distance education technologies for distribution of content eliminating problems of accessibility, time management.
Real time communication technologies for student/instructor communications and responsiveness to student needs.
The program will be both interdisciplinary and integrative, drawing from the sciences, law, policy, social sciences and related disciplines. Courses will examine the history and social-cultural and political dynamics responsible for the diverse legal systems governing the international food trade along with region-specific laws and regulations. Students will learn through online interactions with the network of international food experts. The courses will be designed and constructed to provide students with an understanding of the complexities of regulatory systems along with the competencies necessary to initiate and maintain business relationships within each region.
Courses will be presented in two phases:
Prestudy/pre-course preparation
Online delivery of content by MSU and International faculty
The prestudy will be largely asynchronous and self directed, making use of a website, hyperlinks and print/CD Rom to provide references, resources and preparatory materials for the online delivery content.
The program will make optimal use of distance education technologies and communication networks to provide access for diverse audiences both domestically and internationally. A broad spectrum of distance education and electronic communication technologies will be utilized to address varying levels of technology and learning methods. Such technologies include:
Video-conferencing, video-audio synchronization, streaming
video and audio
Animations, online slide presentations and PowerPoint
E-mail, real time chat rooms for student(s)-faculty discussion ("MSU
Web-Talk")
Automated scoring of online tests, and online student course evaluation surveys
will be used.
Hyperlinks to important sources of information such as web sites with online
journals, listserv web sites with automated E-mail updates through USDA, FDA,
IFT, IfsT, WHO, FAO.
Digital Satellite links to international regulatory agencies such as the World
Health Organization.
This program consists of multiple offerings of region-specific courses required to meet the demand of food industry professions for up-to-date information in a timely fashion. Courses will be repeated each semester to allow students to complete at least two courses per year and earn an industry certificate in International Food Law and Regulation within two years. Students may enter the program at any time. Courses will be available online at any time day or night.
This instructional program will be high tech yet "high
touch", recognizing that student success will depend in part on their
comfort with distance learning pedagogy and distance learning technologies.
This program will provide strong technical support and personalized customer
service through the
Additionally, this program will provide students with the opportunity for face-to-face interaction and instruction in the form of symposia hosted and sponsored by Institute for Food Laws and Regulations. Symposia will be "content rich" but will also allow students to question, discuss and examine the global perspective as well as the implications for specific regions. Such a forum will facilitate cultural exchanges and fosters the building of communication networks among students, faculty and international experts.
Detailed description of methods to be used in producing and/or
delivering the programing.
The Internet serves as the primary method for distributing the content of our International Food Laws and Regulations. The course materials are divided into section or "Modules". A new Module is uploaded onto the Internet each week and remains online and available to the students for the duration of the course. Students have one week to complete the review the course materials including audio, video, powerpoint presentations and relevant hyperlinks and to complete a brief assignment before the next module is uploaded. Content is presented in a variety of ways including text, animations, photos, powerpoint slide presentations, and video segments to facility a diverse distance learning experience. Communications between instructors and students is accomplished in either one of five ways. Students may simply email their instructors with their questions or may post them on the course "bulletin board" known as "Webtalk" and await a response. For immediate "real time" communications, the program utilizes state of the art real time chat software or "engines" provided and maintained by MSU and known as our "Live Chat" function. The course utilizes two "real time" live chat engines and of, course, telephone conversations are encouraged. Students may contact instructor individually by email to arrange for mutually convenient "cyber office hours" in "real time" chat room, or by traditional telephone conference.
The
The MSU-Pilot server houses the student-instructor
communications software, Student Instructional Ratings System (SIRS) software
and the specialized applications for automated test scoring, atttendance taking, grading and class statistics which are
maintained by the
After each week, students may submit their assigments electronically as email attachments or by fax or regular mail.
Couses design parameters contemplate a minimum of computer requirements (Pentium I, 16 mb of memory, word processing software and an internet connection are all that is required) and include the use of animations, streaming video clips of instructors and products, video and audio introductions and explanations, email, real time chat rooms for student to student and student to instructor communications, listservs for simultaneous communications to all students, personal student mailboxes, automated scoring of assignments and hyperlinks to relevant science and law related databases and domestic and international law related publications and collections.
Preparatory modules introduce the students to the methodology of online education, course navigation, terminology and technical support. Students will receive an introductory video tape upon reqistration which details how to locate and log onto the course site. Students are also provided with an MSU email address, ID and password on the MSU pilot server. Modules are evaluated by students individually and the course is evaluated as a whole by use of the Student Instructional Ratings System.
At the end of the course, the student will recieve an official transcript from MSU.
4. Population to be Served and Target
Audience(s):
The International Food Law Certificate Program has made graduate level education available on a credit or non-credit basis to a diverse and international audience of food industry professionals including lawyers, food scientists, dietitians, sanitarians, government officials and others.
The target audience has been food industry professionals, new entrepreneurs, importers, exporters, student both here and abroad, attorneys, distributors, food scientists and government officials engaged in the domestic or international regulation of the food industry. The program has also provided the opportunity for post college and current college students from the sciences, law, economics, food safety and other disciplines to pursue courses toward advanced degrees.
Because distance education technologies remove traditional
time/location restrictions, enrollment has typically included a substantial
number of international students including students from
5. Collaborating Institutions and Other
Partners:
Although the principal investigator is from a single
institution, the program other collaborating institutions have included course
sharing with the University of Washington, Univerisity
of South Dakota and the Norman Borlaug University.
These insitutions have utilized specific courses in
our program including Food Regulation in the
Other partnes include:
Institute for Food Laws and
Dr.
Dr. Thomas Wilson - Assistant Director
Dr. Wilson who also holds an appointment in the Department of Food Science and Human Nutrition represents the collaboration of that department with the Certificate Program
National Food Safety and
Drs. Wilson and Hegarty hold appointments in the
National Food Safety and
Department of Food Science and Human Nutrition
See synergy detailed above.
Dean R. Brandenberg.
Collaboration evidenced through sponsorship and support of Certificate Program
Department of Agricultural Economics
Dr. Tom Reardon
Dr. David Schweikhandt
Dr. John Allen
Participation and support as essential component of the Certificate Program
Advisory Committee.
Michigan State University Detroit College of Law
Mr. David Favre
Dr. Wilson holds an ajunct appointment to the Detroit
College of Law and has developed a seminar based on the distance education
version of the International Food Law course specifically for law students
interested in pursing Food law as a career direction. Collaboration also
evidenced through participation of law school faculty on advisory committee.
Paul Hunt
Bob Matson
MSU-VU provides technical support for the Certificate Program.
External Partners:
University of Guelph, Department
of Food Science
Dr. Ricki Yada, Chair
Dr. John DeMann, Professor
Ms. Sarah McDonald, Graduate Student
This collaboration is evidence by the support of the Chair of the Department of
Food Science and by Guelph faculty members who serve
as instructors in the Canadian Food Law Modules. Additionally, Dr. Hegarty holds an adjunct appointment to the
Dr.
Collaboration evidenced through course sharing arrangement and participation of
Dr. Rasco as an instructor in the
Dr. David Jukes
Collaboration evidenced through service of Dr. Jukes on advisory committee and
as lead instructor for European Union Food Law course. Dr. Jukes also maintains
several international food laws web sites that have been linked directly to
this program creating a network of information and instruction between the two
universities.
Dr. Tony Mutukumira
Collaboration evidence through participation of Dr. Mutukumira
as the lead instructor for the African and Developing countries Module and is
developing a full course regarding the same subjects for the Certificate
program.
Other links are being developed but have not been finalized
with other
The impacts of these collaborations is manifested by the development, establishment and implementation of our network of domestic and international food law professionals whose sinteraction accessibility is greatly facilitated by the use of the Internet and also by the design, construction and teaching of the four Internet food law courses which have been developed so far and offerred sucessfully to a diverse audience of international food industry professionals. This network of collaborating institutions continues to increase as we add new geographic regions to our Internet course curriculum.
6. Additional Rationale for Project
The International Food Law Distance Education Program has (a)facilitated increased cooperation among international food industry professionals such as the attorneys, educators and academic institutions that participate as instructors and has helped to lower the cost of food law education; (b)has improved access to graduate and undergraduate food law, food science and food safety courses, degree and certificate programs for mobility impaired and low income individuals, non-traditional learners including continuning education students and those seeking mid-life career changes, individuals living overseas or in rural areas in the United States where access to traditional educational institutions in limited, (c) improved access to domestic and international food laws and regulations to the global food community by utilization of the Internet to distribute information regarding food laws and regulations, (d) helped to improved understanding of international food laws and regulations among countries participating in international commerce, (e) provided more timely delivery of current regulatory changes and attitudes regarding the regulation of novel food processing technologies, and products such as the regulation of genetic modifications, irradiated products and dietary supplements globally to international and domestic food industry professionals and students, and (f) has helped to improve the relationship among the regulated sectors of the food industry and the enforcement agencies by providing timely information regarding regulatory changes and facilitating communication between members of the food industry by the use of the internet and global distribution of food laws and regulations and ease of access to regulatory and administrative databases such as the federal register, code of federal regulations and the homepages of domestic and international food regulatory agencies. The strong demonstration of our program as supported by the ADEC has enhanced the potential that this program can be expanded to include additional region-specific courses, and the modification of the program to include a Master Degree in International Food Laws and additional continuing education certifications for lifelong education students such as dieticians, attorneys and state regulated food industry professionals such as local health officials, inspectors and sanitarians.
7. Significant Impacts:
In the first year of its operation, this program has expanded its Agricultural Communications Network to include a network of approximately 22 international food science and food law professional located throughout the world who enhance our coverage of interdisciplinary content of international food laws and regulations. Easy and convenient access to international food laws and regulations at anytime and from anywhere and to our network of food law professionals can greatly enhance competitive advantage in the marketplace by providing such information on a region or issue specific basis. Additionally, this program can have a more specific impact through its potential for the development of timely instructional materials on an issue specific basis upon specific request.
Using the Internet to deliver food law related content has facilitated the teach of food laws and regulations to audiences including undergraduate and graduate level students in food science, packaging, law, food engineering, food safety, food service and hotel and restaurant degree programs, mobility impaired handicappers, low income individuals, non traditional students and those students and continuing learners who are without convenience access to traditional educational institutions. Conveninent access to international and domestic food laws and regulations and food safety information via the Internet by the domestic and international agricultural community has helped to improve understanding of relevant food regulations amoung countries involved in international commerce and has helped to provide timely delivery of current food laws and regulations to both students and professionals in the food industry.
Additional impacts include the fostering of increase
collaboration and cooperation among educational institutions by use of the
Internet which is a convenient medium of content distrubution
among Internet II schools and other institutions which have not previously
collaborated such as remote telecommunication of food law content, sharing of
course materials between universities. Enrollment in food science curriculums
has been increased by the potential of unverisities
which do not current offer food law course to offer such course via
participation in our program or a course sharing basis. The development of
Internet II telecommunications networks and course content which can be
remotely delivered such as ours, can greatly
facilitate such heretofore untested collaborations. This program has will
continue to develope such collaborations with other
universities such as the
This program has had an immediate impact on the instructional network of food law professionals through collaboration and the increased availability of international food law expertise over the Internet. This program has educated approximately 40 students in its one year of existence, representing an increase in knowledge of global food regulation which will bear significant fruit in increased regulatory compliance, increased enrollments in food law curriculums, industry expansion into new markets with a better understanding of the legal dynamics including import and export restrictions which will improve competitive position and advantage through a better understanding of the regulatory environment of other countries.
8. Describe the plans for evaluation,
dissemination and assessment:
Course evaluation and assessment has been based upon content
currency and comprehensiveness, web sites accuracy, timeliness of electronic
responses to students, relevancy of hyperlinks, functionality of the course
sites, accessibility to technical assistance and support, level of electronic
interaction between students and instructors, and student enjoyment of the
course and materials. The process of evaluation includes course design, content
and pedagogy and includes both formative and summative components for
instructors and summtive components for students.
Evaluation is facilitated through the use of automated Michigan State
University Student Instructional Rating Survey (SIRS) which consists of an
online evaluation in the final module of each course. Results are analyzed
electronically and distributed by email. Additionally, all course content is
submitted for review a approval for continuing
education certifications by the American Bar Association, American Dietitics Association and the
9. Broader Impacts:
The broader impacts of this program include increased access to international food laws and regulations and to international food law professionals via convenient and easily accessed distribution of law related content over the internet. The Internet can facilitate optimum dissemination of food laws and regulations to food industry professionals including agriculture extension specialist located in rural areas, non traditional students and learners whereever situated and consumers who have access to the internet. This program has and is helping to educate and train food scientist who will have an appreciation global food regulation heretofore not provided by tradional food science education. There are only approximately 22 institutions of higher learning which offer food law content. This program has helped to increase the availability of international food laws and regulations, and food safety information worldwide to students, consumers and professional who are without convenient access to such institutions.
Additionally, the collaborative nature of our program and its agricultural communications network of instructors serves as a repository of food law information which will only increase and be available as a resource to the food industry for years to come.
10. Proposed Timetable:
August - September 2001
Distribution of marketing and promotion materials using conference attendance,
exhibitions and poster seesions, direct mailing,
listserv announcements to maximize course enrollent.
Review and revision of course materials from prior semester.
Preparation of course materials and website including
selection and development of new and interested content, distribution
methodologies such as streaming video, teleconferencing via Internet II,
training and orientation of new instructors and course manager and other course
features.
Registration and enrollment of students for Fall 2001
and anticipated enrollement of first block of Kenyian students in ANR-490 sections 730-732 (30 students
anticipation through cooperation with USAID program to provide food law
training to developing countries)
September - January 2001
Launch all four courses which comprise the
International Food Law Distance Education Certificate
ANR-490/Section 730 International Food Law and Regulation
ANR-490/Section 731
ANR-490/Section 732 European Union Food Laws and Regulations
ANR-490/Section 733 Latin American Food Laws and Regulations
Student registration and continued development and marketing to maximize enrollment for next semester
Orientation and training of students in online environment
Review of Instructor course materials
Continued development of ANR-490/Section 734 Canadian Food Regulation for Spring 2002 launch and ANR-490/Section 735 Codex Alimentius for Summer or Fall 2002 launch.
Conduct and maintenance of Certificate program courses for fall semester including management of student and faculty, electronic course participation between students and instructors, remediation of technical problems, continued update and revision of course materials.
December 2001 - January 2002
Compulation of evaluation results and dissementation to students and instructors
Continued marketing and promotional activities to maximize enrollment for Spring 2002 semester.
Revision of course materials for new semester. Grading and transmission of final results to students.
Final course design, setup and review of course materials for new course in Latin American Food Regulations
Orientation of new instructor to internet education methodologies.
Registration of students for Spring 2002 semester.
January - May 2002
Launch of Certificate Program for Spring Semester 2002 including new course in Latin American Food Regulation for total of 5 online course in Spring semester of 2002.
Maintenance of program including student registrations, orientations, online class participation and availability of online resources such as electronic attendance and assignment submission.
Continued development of new course on Codex Alimentarius and location of guest instructors for Summer or Fall 2002 launch.
Update computer hardware and software to maintain ability to match student technology requirements.
June - August 2002
Continue to seek funding for calendar year 2002-2003.
Continued marketing and promotional activities including
exhibition of program at meeting of
Continued deveopment of modules by guest instructors for all courses to maintain currency of course content and diversity of communications network.
11. Project Personnel and Time
Commitment:
Dr. Thomas P Wilson Michigan State University is the lead instructor and coordinator of the Certificate Program. His commitment to this program comprises 850f his total responsibilities to MSU.
Dr. Vincent Hegarty is the Director of the Institute for Food Laws and Regulations which is one of the sponsoring entities of the program. Dr. Hegarty is also an instructor of one Module and is developing the full course regarding Codex Alimentarius. Dr. Hegarty is the head of the food law advisory board for the program. His commitment to this program comprises 250f his total responsibilities to MSU
Dr. David Jukes is a full time professor of food science at
the
Dr. Barbara Rasco is a professor
of food science and food law at the
Tom Heffron is an attorney living in Guatelala and is the lead instructor for the Latin American food law course and a member of the advisory board. Like the other lead instructors, Tom is responsible for the identification of guest instructors and module instructors, programming, content development and review and final examinations for the latin american region.
Mary Anne Verleger is a full time employee of the Institute for Food Laws and acts as the course manager for all courses and is responsible for student registrations, grades, student-student interactions, and other administrative matters of the program.
Al Hafner is an employee of the Institute for Food Laws and regulations and is an instructor in the International Food Laws and Regulations Course.
Other instructors include:
Penny Bonner/Mark Austin - Canada
Masako Hashimoto - Japan
Dr. Tony Mutukumira - Zimbabwe
Toni Guarino - United States
Jongjong Li - China
Dr. Ben Wilson - United States
J. Ralph Blanchfied - UK
Paul Allen - UK
Paul ORouke - Ireland
Charles Cockbill - UK/EU
Dietrich Gorny - Germany
Dr. Hassan Nasri - Tunisia
Dr. Glen Bledsoe - US
Nicole Coutrelis is an attorney in