Learning objectives
Students will be able to:
- understand the general regulatory aspects of the food sector;
- understand how European institutions and agencies work in relation to the food sector
- use specific terminology
- understand the impact of economic activities as well as all the requirements businesses must meet in order to perform their activity
Prerequisites
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Course unit content
FIRST PART
Introduction to law: sources of law, institutions and powers
The governance of the food sector
Businesses and consumers
The common agricultural policy
The common organization of agricultural markets
SECOND PART
Controls, alerts,traceability and the hygene package
Communication and information to the consumers; food labelling
novel foods
GMOs
Food, origin, quality
Organic production
The regulation of oil, wine and chocolate
Animal feed
Fines
Full programme
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Bibliography
F. Albisinni, Strumentario di diritto alimentare europeo, 2 ed., UTET, 2015 (all except chapters n. 10 and 13)
Further materials will be published on the page of the Course.
Teaching methods
traditional lessons
Assessment methods and criteria
written test.
Other information
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