EUROPEAN REGULATION
cod. 1009058

Academic year 2022/23
2° year of course - Second semester
Professor
- Armando BARANI
Academic discipline
Diritto dell'unione europea (IUS/14)
Field
Attività formative affini o integrative
Type of training activity
Related/supplementary
24 hours
of face-to-face activities
3 credits
hub:
course unit
in ITALIAN

Learning objectives

The student must be able to:
- know and understand the functioning of the European Union sources system in the field of food law, the principles governing the sector and the main reference standards; understand the impact of European Union law in the legal systems of the Member States (objective: knowledge and understanding);
- apply the knowledge acquired to understand the relationship of competences between institutions and bodies of the European Union and competences of national bodies in food matters; understand the effectiveness of the various sources of the European Union in the sector, also in relation to the related national sources of implementation (if any); (objective: applied knowledge and understanding);
- have the ability to critically evaluate the effectiveness of the level of harmonization of food law between the Member States, with respect to the protection objectives that it proposes (objective: autonomy of judgment);
- understand and practice the proper vocabulary of food law (objective: communication skills);
- proceed independently with regulatory and jurisprudential updating by consulting the European Union sector databases (objective: ability to learn).

Prerequisites

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Course unit content

The course is divided into two parts.
The first part (Institutional Part) has a preparatory nature and introduces the process of European integration and highlights the journey begun with the European Communities up to the current European Union.
The course examines: the division of competences between Member States and the European Union; the composition and functions of the Union institutions, also in relation to the competences of the national bodies; the types of legal sources that can be adopted by the Union, of a binding or soft law nature, relevant to understanding the effectiveness of food law.
The second part of the course (Special Part) concerns the construction by the Union of a European food law to harmonize the laws of the Member States in this area, up to the new systematic approach initiated by EC regulation no. 178/2002.
The course focuses on the essential elements of current sector legislation and the principles that regulate it, and then considers the discipline of some specific features:
- food safety; risk assessment and management; the relationship between consumer protection and the responsibility of food companies; the consumer information system (general aspects of labeling; claims);
- food quality; the purposes of the Common Agricultural Policy (CAP) and the protection of agri-food products in the system of designations of origin; the use of new production technologies [patent profiles; genetically modified organisms; novel foods (EU regulation 2015/2283); food supplements (Directive 2002/46 / EC)];
- food security; the CAP 2021 and the Green deal for sustainable food production with respect to the environment.

The course also shows the functioning of the main legal and jurisprudential databases of the European Union, to facilitate the future retrieval of material for self-updating purposes.

Full programme

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Bibliography

- for attending students:
lecture notes;
didactic material explained during the lessons (regulatory and soft law acts; jurisprudence of the EU and national Court of Justice, available to students through publication on the Elly website);

- for non-attending students (but possible study support for attending students):

for the Institutional Part it is suggested:
Antonio Marcello Calamia, Marcello Di Filippo, Simone Marinai
Manuale breve – Diritto dell’Unione europea
Tutto il programma d’esame con domande e risposte commentate
Collana Percorsi
Editore Giuffré – Giuffré Francis Lefebvre, Milano, XII edizione, 2021

Only the following parts: Chapter 1; Chapter 2 (paragraphs 1, 2, 3); Chapter 3 (paragraphs 1 to 10 inclusive); Chapter 4 (paragraphs 1 to 10 inclusive); Chapter 5 (paragraphs 1, 2, 3);

for the Special Part it is suggested:
Ferdinando Albisinni
Strumentario di diritto alimentare europeo
Editore UTET Giuridica – Wolters Kluwer, IV edizione, 2020

Only the following parts: Chapter 3; Chapter 4; Chapter 6; Chapter 7; Chapter 8; Chapter 9; Chapter 11; Chapter 13.

Teaching methods

Face-to-face lectures, unless otherwise provided by the University in compliance with the legislation against Covid-19.

Use of slides, analysis of regulatory and jurisprudential in-depth material.
Treatment of jurisprudential study cases of particular relevance in relation to the topics covered.

Student reception: at the end of the lessons, by appointment to be made via email at armando.barani@unipr.it.

Assessment methods and criteria

Oral exam, in presence, unless otherwise provided by the University in compliance with the legislation against Covid19.
Rating scale: 0-30.

Other information

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