Learning objectives
To provide the basic training essential for the food technologist to become familiar with the fundamental legislation for the exercising of his profession <br />
Course unit content
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1. Sources of jurisprudence and legislation regarding the food sector. In particular, laws, legislative decrees, European Community regulations and directives, international conventions. Aims of protective legislation: food safety, competition, the economy, consumers. <br />
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2. Disciplines for prevention and for ensuing stages. Notions of civil, administrative and penal protective legislation. <br />
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3. Obligations and contracts: outline. Tort liability. Indirect and objective liability. Compensation for damages. Liability for damages due to defective products. <br />
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4. Industrial property rights. Invention patents and their applicability to the food sector. The patentability of biotechnologies. <br />
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5. Trademarks: functions, requisites, fundamental aspects. The use of geographical names as trademarks. The collective trademark. <br />
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6. The designation of origin: the Protected Designation of Origin and the Protected Geographical Indication; typical products. <br />
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7. Labelling and presentation of food products. Deceptive advertising. <br />
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8. Health Rules and Regulations in the production and sale of foodstuffs. <br />
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9. Food product control: the comptent authorities, procedures, reassessment. <br />
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10. Penal laws: some criminal actions. Art. 515 of the penal code: fraudulence in the running of a business; art. 516 of the penal code: the sale of non-genuine foodstuffs as genuine products; art. 517 of the penal code: the sale of industrial products with false labelling. <br />
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Bibliography
<p>GALGANO Francesco Diritto privato (Padova, latest edition) <br />
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COSTATO Luigi Compendio di diritto alimentare (Padova latest edition) (article 3 and 4) <br />
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