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Michael T. Roberts is the founding Executive Director of the Resnick Center for Food Law and Policy at UCLA School of Law. He is well versed in a broad range of legal and policy issues from farm to fork in local, national, and global food supply systems. He has authored the first major treatise on food law, titled, Food Law in the United States, published by Cambridge University Press. He is also co-editor of Food Law & Policy, a new casebook published by Wolters Kluwer. He has also written several other chapters and articles on food law topics. He is particularly interested in how the conveyance of information to consumers about food is regulated, the intersection between public health and food regulation, and in the history and development of food law.

Roberts is actively involved in the development of food law and policy. He has lectured on food-law subjects at law schools and conferences in a number of countries, including the U.S., China, Korea, UK, Italy, Canada, Spain, Romania, and Russia. He is a Research Fellow for Renmin University School of Law’s Center for Coordination and Innovation for Food Safety. He is an Adjunct Professor of Law for East China University of Science and Technology (Shanghai), where he lectures annually on food law topics. He also lectures frequently and is involved with the University of Tuscia, European Food Law Center (Viterbo, Italy). He is also an Adjunct Professor of Law at Michigan State University, where he teaches a distant education course on China food law. He is also a founding board member and historian for the Academy for Food Law and Policy and on the advisory board for the World Food Law Institute.

Roberts teaches two courses at UCLA Law: Introduction to Food Law and Policy (for second- and third-year law students) and Historical Perspective: The Role of Law in the Pursuit of a Moral Food System (a “modes” class for first year law students). He has also been instrumental in the organization of a food studies certificate graduate program at UCLA and was the co-instructor of the program’s Introduction to Food Studies course. Roberts is very involved in documenting the history of the development of food law and is working on a number of projects to this end.