Neal Fortin Named to the FDLI Board of Directors

Neal is Director of MSU's Institute for food Laws and Regulations (IFLR). He joins the Food and Drug Law Institute (FDLI) Board of Directors for a 4 year term.

Photo of Neal Fortin. Logos for Food and Drug Law Institute, and Michigan State University Institute for Food Laws and Regulations.

Neal Fortin, Director of MSU's Institute for Food Laws and Regulations (IFLR), has been appointed as an at-large member of the Food and Drug Law Institute's (FDLI) Board of Directors. He will serve a a four-year term.

Neal brings to the Board his perspective as an educator with 20 years’ experience teaching graduate law courses to food industry professionals, and a deep understanding of both U.S. and international food law. He is author of Food Regulation: Law, Science, Policy, and Practice, 3rd ed. Neal was instrumental in shaping the Michigan Food Law, enacted in 2000. Neal is a faculty member in MSU's Department of Food Science and Human Nutrition and Adjunct faculty at MSU's College of Law.

Read more about FDLI's new appointees.

Neal has also served as a Commissioner for the Michigan Local Public Health Accreditation Program, the Advisory Council of the Michigan Community Health Leadership Institute, and the NSF Council of Public Health Consultants. Neal has been a curriculum advisor to the International Food Protection Training Institute and the University of Catalonia. He is an emeritus member of the Association of Food and Drug Officials, a member of the Institute of Food Technologists, and the State Bar of Michigan.

The Food and Drug Law Institute (FDLI) is a nonprofit membership organization that offers education, training, publications, and professional networking opportunities in the field of food and drug law. 

MSU's Institute for Food Laws and Regulations offers online graduate courses to food industry professionals. Most IFLR students work full time for food companies or regulators, and take one online course at a time to further their professional development.  Students may take as few or as many courses as they desire, and may earn a Certificate in International or United States food law after completing twelve qualifying credits (usually four courses).

 
 

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