The course of Food Law aims to address the many aspects involved in the food sector. To this end, following the reconsideration of the many sources of food law, attention will be focused, on the one hand, on the discipline of food production, the quality rules and the rules of the food market, having regard not only to the market national and Community but also to the international market and WTO rules; on food safety, on producer responsibility, on national and Community measures to protect the
COSTATO L., BORGHI P. – Compendio di diritto alimentare, WKI, 2017 e
-GERMANO’ A.- ROOK BASILE E. – Manuale di diritto agrario comunitario, Giappichelli ed., Torino, 2014 (dal cap. 4 al cap. 8 compresi).
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Learning Objectives
The course aims to provide the technical and legal knowledge of the agri-food law, through its various fields of inquiry, by attending the study of international, EU and international regulatory sources
Prerequisites
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Teaching Methods
lessons, exercise and conferences
Further information
The legal texts must be studied considering that these are part of the exam
Type of Assessment
oral exam
Course program
1. Introduction to the course. Objectives, profiles of interest and topicality of matter.
2. The regime of the sources of law. The national sources and the European Union of food law.
3. International sources of food law.
4. Food discipline: Food, food business and the food market between national and Community law.
5. From legislation to food law. Historical evolution, the birth and evolution of European food law.
6. The single market rules and the principle of mutual recognition.
7. Regulation 178/2002 and food safety.
8. Food discipline: Food, food business and the food market between national law and European Union law.
9. The fundamental principles of Community food law: the effectiveness and scope of Reg. 178: food and feed; the definition of Community legislation on food, food and consumers, and the other key definitions laid down in the Regulation; risk analysis; the precautionary principle in Community law and in international agreements; the food and feed safety requirements; traceability; the obligations of food and feed business operators; the European Food Safety Authority (EFSA); the rapid alert system, emergency situations and crisis management.
10. The market for agricultural and agri-food products.
11. EU intervention in the agricultural products market. The subjects involved.
12. The agricultural enterprise.
13. The Common Agricultural Policy (CAP).
14. Competition in the agricultural sector and State aid. The Associations of Agricultural Producers.
15. Food quality regulation: DOP, IGP and STG products. The origin of agricultural and food products. Geographical indications. Food conditioning. Reg. EU 1151/2012.
16. Organic products.
17. Geographical indications of wines.
18. The rules for the production and marketing of foodstuffs.
19. Food Information for Consumers. Food labeling. The EU Regulation 1169/2011.
20. Use of additives, allergenic products.
21. Community rules on GMOs and novel foods.
22. The Communication and the Regulation on the Advertising of Foodstuffs.
23. Consumer protection.
24. Hygiene of food and H.A.C.C.P .: the rules of the so-called "hygiene package". The hygiene package and the control and certification systems. Sanctions.
25. Manufacturer's liability for defective products.
26. The chain relationships and the obligations and responsibilities of food business operators.
27. The sanction rules in the food sector. Factors and responsibilities. The controls.
28. Crime in the food field.