Learning objectives
To give students the opportunity to broaden their study of juridical concepts and means, with particular regard to European Community regulations necessary for the valorisation of the activities carried out by operators in the agroalimentary sector. <br />
Course unit content
<br />
• General principles of legislation regarding the food sector and adaptation to international legislation. <br />
<br />
• EU Regulation no. 178/2002 of 28 January 2002 regarding the general principles and provisions of food legislation, the establishment of the European Food Safety Authority and procedures in the field of food safety: purposes, definition of foodstuffs, field of application, aims, precautionary principles, the safeguarding of consumers’ interests, information, international regulations, food safety, presentation, traceability, liability, European for Food Safety Authority, identification of risks. <br />
<br />
• Consumer code, Legislative Decree no. 206 of 6 September 2005: producer’s liability for damage caused by defective products. <br />
<br />
• Protected Geographical Indication and Protected Designation of Origin; the traditional typical products, technology and safety. <br />
<br />
• Labelling and free circulation of products in the European Union. <br />
<br />
• Genetically modified organisms. <br />
<br />
• Criminal regulations and rules: principles and stance <br />
Bibliography
CAPELLI Fausto, KLAUS Barbara, SILANO Littorio, Nuova disciplina del settore alimentare e autorità europea per la sicurezza alimentare, GIUFFRE’ EDITORE, Milano latest edition <br />
