Introduction to Food Law

Course Information
TitleΕισαγωγή στη Νομοθεσία Τροφίμων / Introduction to Food Law
FacultyAgriculture, Forestry and Natural Environment
Cycle / Level2nd / Postgraduate
Teaching PeriodWinter
CoordinatorKonstantinos Koutsoumanis
Course ID600017949

Programme of Study: FOOD LAW

Registered students: 25
OrientationAttendance TypeSemesterYearECTS
KORMOSCompulsory Course119

Class Information
Academic Year2020 – 2021
Class PeriodWinter
Faculty Instructors
Instructors from Other Categories
Weekly Hours3
Class ID
Course Type 2011-2015
General Foundation
Language of Instruction
  • Greek (Instruction, Examination)
General Prerequisites
Learning Outcomes
At the end of this course, the student will be able to understand: i. the regulations that contribute to safety, nutrition and labeling of foods at National, European and International level. ii. the responsibilities and liabilities of food producers, manufacturers, distributors, retailers, importers, primary producers and suppliers of food and food products iii. the precautionary principle in the field of food safety and the consumer protection commercial practices iv. the structure of the Food Safety Management system in EU and how laws and regulations are enacted and enforced, detailed examination of selected food regulation v. the role of Food Safety authorities vi. the global perspectives on the challenges and opportunities in the international food trade, including the steps being taken towards international harmonization, key international players and potential outcomes.
General Competences
  • Apply knowledge in practice
  • Retrieve, analyse and synthesise data and information, with the use of necessary technologies
  • Adapt to new situations
  • Make decisions
  • Work autonomously
  • Work in teams
  • Work in an international context
  • Work in an interdisciplinary team
Course Content (Syllabus)
The “Introduction to Food Law” course will provide an overview of the laws, regulations, history and policies that govern food regulation at European, National and International level from the perspective of both an attorney and food scientist. Over the thirteen-week duration the course will focus on the major legislation, policies and initiatives in food regulation as well as the role of European (EFSA) and National (EFET) Food Authorities and International bodies (WHO, FAO, WTO etc). The structure of the Food Safety Management system in EU, how laws and regulations are enacted and enforced, detailed examination of selected food regulation topics, and how the food safety decision-making process works within the Risk Analysis framework will be presented. Knowledge, information and experience gained through this course will give the student a better understanding of the legal issues involved in the regulation of foods and food products.
Food law
Educational Material Types
  • Notes
  • Slide presentations
Course Organization
Reading Assigment180
Written assigments30
Student Assessment
All assignments and exams will be expected to be of professional quality and hand delivered in class. No late work will be accepted without prior approval from the instructor. The grade for the course will be determined as follows. Grading: Homework assignment 10% Mid-term exams 20% Final Exams 70% Total 100%
Student Assessment methods
  • Written Exam with Multiple Choice Questions (Formative)
  • Written Exam with Short Answer Questions (Formative)
  • Written Exam with Extended Answer Questions (Formative)
Additional bibliography for study
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