The course aims to provide students with a systematic knowledge on the basis of international sources, EU law and national food as a set of rules characterized by multiple goals and multiple items: health and hygiene legislation and the fairness of commercial information and protection of competition.
COSTATO L. – Compendio di diritto alimentare, Cedam ed., Padova, 2019.
The course of Food law aims to provide students with the skills necessary to develop the analysis of a legal text, and legal expertise to help address the issues related to the regulation of foods, their production and circulation, as well as security issues food producer responsibility.
lessons and seminars
It is requested to exam the specific laws that will be indicated by the professor.
Students attending the course will participate in class exercises that will be based on the examination of case studies which find their source in the more recent case.
Type of Assessment
oral exam. The questions will be formulated in order to verify that the student, in addition to having acquired specific knowledge, is able to develop and correlate the issues addressed during the course.
The discipline of food: The food, the food business, and the food market between national and Community law.
Sources. Community law. International agreements - the WTO, the Codex Alimentarius.
The single market rules and mutual recognition.
The birth and evolution of European food law.
Regulation 178/2002 and the European system of food safety.
The fundamental principles of Community food law:
- the effectiveness and scope of the reg. 178: food and feed.
- Community law definition of food, food business, consumer, and other key definitions in the Regulation.
- risk analysis.
- the precautionary principle in EU law and international agreements.
- safety requirements for food and feed.
- the obligations of operators of food and feed.
- The European Food Safety Authority.
- The system of early warning, emergency response and crisis management.
The discipline of food quality: the PDO, PGI and TSG. The origin of agricultural products and foodstuffs. The brands of organic products.
Consumer information and the labeling of foods.
The Community guidelines on GM foods and the new (novel foods).
The food hygiene el'HACCP: the rules of the so-called "hygiene package". The hygiene package and control systems and certification. Sanctions.