This course consists of a series of lectures, discussions and assignments that examine a wide range of techno-legal issues which frequently confront companies involved in the manufacture and service of foods and beverages. A portfolio of case studies are used to demonstrate the fundamental and practical aspects of the investigative process: defining the cause of the problem, acquisition of appropriate information and analytical evidence; loss assessment; reporting; communication with solicitors, barristers and insurance companies; appearance at court. Topics covered include: the legal process; prosecution for breach of food safety, quality and labelling regulations; prosecution of fraud, deception and adulteration; compensation disputes between companies when products and processes do not meet contractual specifications; compensation claims from consumers who have experienced foodborne illness; food composition and labelling authenticity, including religious certification for halal and kosher foods, genetic modification using recombinant DNA technology, species homogeneity; sabotage, deliberate adulteration, tampering; protection of intellectual property, patents. The course is aimed at students in food science and technology, but its content and structure are designed to accommodate students with a broader background in science and technology, as well as practicing professionals in the food/ beverage industries, government regulatory agencies and consulting companies.