Learning objectives
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
Prerequisites
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Course unit content
The course (3 credits) will 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
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
- Bibliografia d’esame: Appunti delle lezioni e esercitazioni/seminari
integrati da L. Costato, F. Albisinni (eds.), European and Global Food Law,
Padova,
2016, o S. Masini, Corso di diritto alimentare, Milano, 2015 (capitoli II,
IIIXI).
- 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. Gabbi, L’Autorità
europea per la sicurezza alimentare,
Milano, 2007; A. Germanò, E. Rook Basile, Diritto Agrario, Torino, 2006
Teaching methods
Lectures and case discussions
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
Other information
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