Overview

Food science is often a critical component of food regulation and litigation, however many lawyers do not have a strong science background prior to entering the world of food law and regulation. This session will cover the basics of food microbiology, toxicology, and chemistry, and discuss the interplay between science and the law for topics such as Generally Recognized as Safe (GRAS) determinations, Hazard Analysis and Critical Control Points plans, bioengineered foods, cell-cultured meats, and Prop 65 warnings.

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Speakers

Martin J. Hahn, Partner, Hogan Lovells US LLP
Preston Fulmer, Scientist, Keller and Heckman LLP
Marisa Kreider, Principal Scientist, Cardno ChemRisk

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CLE credit is not currently available for pre-recorded sessions.

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