Corsi di Studio del Dipartimento di Giurisprudenza

Food Law

Anno accademico 2013/2014

Sommario insegnamento

• Obiettivi formativi
• Risultati dell'apprendimento attesi
• Programma
• Testi consigliati e bibliografia
• Strumenti didattici

Obiettivi formativi

Overall objectives of the course

The overall objectives of the food law course are the following.

At the end of this course a student:
-  is able to describe the multi-layered structure of food law and the role of different players involved at national, European and international level;
-   knows the relationship between the aims of the players in the field of food law and the content of the law;
-   knows the content and functioning of the core area of European food law;
-   understands how law affects food safety and the position of interested parties;
-   is able to find the relevant sources of European food law in a given case;

Summary
Activities during the food law course consist of:
- lectures;
- assignments and presentations;

Risultati dell'apprendimento attesi

Examinations:
The exams will be divided into two parts:

1) A presentation on a specific topic
2) An oral colloquium

Programma

Contents

Legal issues concerning food quality and food safety are rapidly developing. Food standards are being developed and applied at the national level, at the European level and at global level (WTO, FAO, WHO, Codex Alimentarius), but also by private parties. Many of these standards are of a technical nature and focus on food safety, food quality, consumer protection and consumer information.

This course introduces the different players who are active in the field of food law. The main part of the course is devoted to the system and the content of food law in the European Union. Topics discussed are amongst others:

-          The functioning of the European Union and other international organisations;

-          the development of food law from the general principle of free movement of goods;

-          the 21^st Century architecture of the body of food law by means of the so-called General Food Law;

-          food labelling;

-          food safety and hygiene;

-          novel foods including genetically modified foods;

-          enforcement of food law

Literature 

1. A study guide
2. Book: Bernd van der Meulen & Menno van der Velde, European Food Law Handbook, Wageningen Academic Publishers. Hereafter it is referred to as: ‘Handbook’.
3. Additional materials (non-compulsory unless otherwise stated) might be given during the course

Preparing for lectures
Each lecture a separate subject is treated. For most of these subjects the material consists of a mix of literature and sources of law (legislation and/or case law).

• Materiale didattico
• Bacheca appelli
• Vai a Moodle
• Visita i forum