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.
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.