Quality and procurement of raw materials for agri-food

Professor: - Franco ANTONIAZZI
Academic discipline: Diritto dell'unione europea (IUS/14)
Field: Discipline economiche, estimative e giuridiche
Type of training activity: Characterising

24 hours
of face-to-face activities

3 credits

hub: PARMA

course unit
in ITALIAN

lectures timetable

exam calls

Integrated course unit module: Food law and Food certification schemes

Learning objectives

Provide the elements to be able to build a food product label.

Prerequisites

- - -

Course unit content

The course is essentially based on the legislation related to
labelling of foodstuffs. Starting from the
sources of Italian and European regulations, we move on to the
Mandatory information on all products and standards
allergen specifications and quantitative claims
And finally with the terms of retention.
Horizontal legislation on the
additives, enzymes, flavourings, products for celiacs and
organic products.
European legislation on novel foods is included in the
nutrition and health claims.
Finally, some vertical laws will be clarified, in particular
- flour, bread, pasta, confectionery products
- jams and marmalades
- coffee and tea
- milk.

Full programme

Bibliography

F. Bruno
Il diritto alimentare. Sviluppo sostenibile e tutela della salute Feltrinelli, 2022

Teaching methods

Lectures.
Exercises on patent and trademark databases.
Label writing tutorials.

Assessment methods and criteria

Comments on commercial product labels.

Other information