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Professor Marie Boyd is an assistant professor at the University of South Carolina School of Law. Her research focuses on the regulation of products within the Food and Drug Administration’s jurisdiction. In a recent article in the Yale Law & Policy Review, Professor Boyd explored the relationship between law and culture in the context of the regulation of insects as human food. In a forthcoming article in the Oregon Law Review, she considers how menu labeling should inform allergy labeling in restaurants. Her current research examines cosmetics law and regulation through a feminist lens. Professor Boyd teaches Food and Drug Law, Food Law and Policy, Administrative Law, and Tort Law.
Prior to joining the University of South Carolina School of Law, Professor Boyd practiced law with Covington & Burling LLP in Washington, D.C. At Covington, she advised companies on the federal and state regulation of drugs, biologics, medical devices, foods, and dietary supplements. She also advised and represented low-income D.C. residents in a variety of civil contexts ranging from family matters to landlord-tenant disputes through the Neighborhood Legal Services Program. Professor Boyd earned an A.B. in Chemistry from Harvard University and a J.D. from Yale Law School.
Professor Boyd is active in her community. She is a member of the City of Columbia Food Policy Committee. Additionally, she serves on the Board of South Carolina Humanities and on the Editorial Advisory Board of the Food and Drug Law Journal. In 2017, Professor Boyd was named one of the top “20 Under 40” leaders by The State newspaper in South Carolina. She is an avid quiller.