Food Law I: generic regulations

Course Information
TitleΝομοθεσία Τροφίμων Ι: γενική νομοθεσία / Food Law I: generic regulations
FacultyAgriculture, Forestry and Natural Environment
Cycle / Level2nd / Postgraduate
Teaching PeriodSpring
CoordinatorKonstantinos Koutsoumanis
Course ID600017950

Programme of Study: FOOD LAW

Registered students: 26
OrientationAttendance TypeSemesterYearECTS
KORMOSCompulsory Course2110

Class Information
Academic Year2020 – 2021
Class PeriodSpring
Faculty Instructors
Instructors from Other Categories
Weekly Hours3
Class ID
Course Type 2011-2015
General Foundation
Mode of Delivery
  • Face to face
Digital Course Content
Language of Instruction
  • Greek (Instruction, Examination)
Learning Outcomes
At the end of this course, the student will be able to understand: i. The generic legislation laying down the general principles and requirements of food law, hygiene package, microbiological criteria, additives, food labeling, packaging materials, contaminants and residues, genetically modified food and feed. ii. the responsibilities and obligations of responsible food business operators (producers, distributors, traders) in relation to the generic legislation iii. the commercial consumer protection practices (advertising, legal protection framework, media and object discrimination, etc.) iv. the relationship between genetic resources and food safety v. the regulatory framework of the European Food Market
General Competences
  • Apply knowledge in practice
  • Retrieve, analyse and synthesise data and information, with the use of necessary technologies
  • Make decisions
  • Work autonomously
  • Work in teams
  • Work in an international context
  • Work in an interdisciplinary team
Course Content (Syllabus)
The course provides students with an overview of general (horizontal) food law at European, national and international level in terms of both the legal scientist and the food scientist. During the thirteen weeks of the course, students will have the opportunity to understand the general food and beverage legislation that includes the general principles and requirements of food law, the hygiene package, the microbiological criteria for foodstuffs, the additives,the labeling of foodstuffs, the packaging materials, the contaminants and residues, the genetically modified food and feed. Additional consumer protection issues (advertising, legislative framework protection, media-based and subject-based discrimination, etc.), genetic resources and food safety as well as the regulatory framework of the European Food Market will be discussed.
Educational Material Types
  • Notes
Course Organization
Reading Assigment238
Student Assessment
Student Assessment methods
  • Written Exam with Multiple Choice Questions (Formative)
  • Written Exam with Short Answer Questions (Formative, Summative)
  • Written Exam with Extended Answer Questions (Formative, Summative)
Course Bibliography (Eudoxus)
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