Learning objectives
The objective of the course is to outline and discuss the basic institutional features of the Italian and European legal systems, the competences of the relevant institutions and review the main sectoral laws in the food quality and food safety sector.
A moot court and seminars will be organized in order for the students to simulate, and comprehend, how judicial proceeding and/or Union decision making system work.
Course unit content
The objective of this course is to present and discuss all the following subjects:
Foundations of the European Union legal system
Foundations of the Italian legal system
Principles of EU food Law
European Food Safety Authority
International and supranational organisations in the food sector
Food Safety Law
Food Quality Law
Full programme
Introduction
Foundations of the European Union legal system
- Fundamental principles and institutional framework
- The Union Courts
- The Union legislative process, rule and decision making systems
- The Union internal market: principles and case law applicable to the food sector
- The Common Agricultural Policy
Foundations of the Italian legal system
- Constitutional and institutional principles
- Italian courts and jurisdictions
- Competent Authorities
- Italian Administrative Law Procedure
- Italian Criminal Law Procedure
- Private and Public standards
- Official controls
- The agricultural entrepreneur and undertaking
Principles of EU food Law
- Risk Analysis
- Precautionary Principle
- Openness and Transparency
- Obligations of business operators
- Labeling
- Patents and biological inventions
European Food Safety Authority
International and supranational organisations in the food sector
- World Trade Organisation and Sanitary and Phyto Sanitary Agreement
- Codex Alimentarius Commission
- Food Agriculture Organisation
- World Health Organisation
- The International Office of Epizootics
Food Safety Law
- Hygiene
- Contaminants and residues
- Pesticides
- Additives, colorants and flavourings and common authorisation procedure
- Food contact materials
- Genetically modified organisms and novel foods
- Wines
Food Quality Law
- PDOs, GPIs, TSGs, and specific products
- Claims
- Organic foods
- Liberty and nudging
Bibliography
- Bibliography: slides complemented by L. Costato, F. Albisinni (eds.), European Food Law, Padova, 2013 o S. Masini, Corso di diritto alimentare, Milano, 2011 (capitoli II, III-XI).
- Bibliografia di riferimento: A. Alemanno, S. Gabbi (eds), European Food Policy, Ashgate 2014; D. Bevilaqua, La sicurezza alimentare negli ordinamenti giuridici ultrastatali, Milano, 2012; S. Masini, Corso di diritto alimentare, CEDAM, 2011, L. Costato, F. Albisinni, European Food Law, Padova 2013; S. Gabbi, L’Autorità europea per la sicurezza alimentare, Milano, 2007; A. Germanò, E. Rook Basile, Diritto Agrario, Torino, 2006.
Assessment methods and criteria
The evaluation will be based on oral exam with several questions and it will be aimed at assessing the level of knowledge of the contents discussed during the course, of the legal jargon, the ability to use the sources of law and the following aspects:
- Knowledge and ability to comprehend
- Knowledge application
- Ability to analyze complex dataset and cases and draw conclusions
- Communication skills
- Ability to gain knowledge
