MGMT 223

The Food Regulatory Environment

Course overview

You’ll examine the law, regulatory framework, processes and policies related to the production, processes and policies of the production, processing and export of agrifood, including international conventions.

Course information

Prerequisites and Restrictions You must satisfy the following requirement(s):
  • a minimum of 60 credit point(s) from the course(s) specified below
  • a minimum of 60 credit point(s) from the course(s) specified below
  • any level 100 course
  • any level 200 course
  • any level 300 course


  • restriction Food Law, LWST-205

Credits 15
Domestic fees $773.00

What you will learn

After successfully completing this course, you’ll be able to:

  1. Describe the economic, political, societal, and ethical expectations that drive the development of regulatory frameworks and compliance regimes.
  2. Critically explain legal principles and legislative frameworks that apply to the production, manufacture and marketing of agrifoods products and services.
  3. Critically review the application of formal and informal, nationally and internationally recognised standards, codes of practice, guidelines, conventions and other regulation on aspects of the agrifood supply chain.
  4. In written and oral form, evaluate how the major players in an agrifood value chain assure food safety and quality, discharge their liability to end consumers and deal with regulatory breaches.

Course examiners

Lei Cong

Dr Lei Cong


Faculty of Agribusiness and Commerce