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.

Get Access

  • +$100 for nonmembers

Internet Explorer and Microsoft Edge are not supported by the checkout process.

Please use Chrome, Firefox, or Safari.  If you are unable to use these browsers, please contact us at 202-371-1420 or [email protected] and we will assist you.


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

Virtual Learning FAQ

On-demand webinar content is sent via email as soon as we are able to process and verify your order. This usually occurs within 1 business day.


On-demand content can be played back on most devices.


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

Related Content

Summer Learning Series

The Summer Learning Series brings the top thinkers and leaders of our industry to speak on a broad array of topics essential to the food and drug law professional, covering matters that perhaps we all wish we knew a bit more about as we work and converse with clients, colleagues, and the FDA. Join us this June through July and build foundation in the following subjects: