Special Topics in Food Law II

Course Information
TitleΕιδικά Θέματα Νομοθεσίας Τροφίμων και Ποτών ΙΙ / Special Topics in Food Law II
CodeΝΤΠ109
FacultyAgriculture, Forestry and Natural Environment
SchoolAgriculture
Cycle / Level2nd / Postgraduate
Teaching PeriodSpring
CoordinatorDimitrios Gerasopoulos
CommonNo
StatusActive
Course ID600017954

Programme of Study: FOOD LAW

Registered students: 38
OrientationAttendance TypeSemesterYearECTS
KORMOSCompulsory Course215

Class Information
Academic Year2023 – 2024
Class PeriodSpring
Faculty Instructors
Weekly Hours2
Class ID
600245822
Course Type 2021
Skills Development
Mode of Delivery
  • Distance learning
Digital Course Content
Language of Instruction
  • Greek (Instruction, Examination)
Prerequisites
Required Courses
  • ΝΤΠ101 Food Microbiology
  • ΝΤΠ102 Food Chemistry and Nutrition
  • ΝΤΠ103 Processing and Nutritive Value of Foods
  • ΝΤΠ104 Introduction to Food Law
  • ΝΤΠ105 Food Law I: generic regulations
  • ΝΤΠ106 Food Law II: product-specific regulations
  • ΝΤΠ107 Seminars in Food Law
  • ΝΤΠ108 Special Topics in Food Law I
  • ΝΤΠ110Ε Quantitative Microbiology and Risk Assessment
  • ΝΤΠ111Ε Food Safety & Quality Management Systems
  • ΝΤΠ112Ε Assessment of the Shelf Life of Foods
General Prerequisites
Successful completion of all curriculum courses is required
Learning Outcomes
• To get to know the basic characteristics of the quality of food ingredients and how they contribute to the formation of the characteristics of composite foods. • To understand the role of processes in the formation of food characteristics • To practice different ways of collecting specific food legislation data • To familiarize themselves with the design and organization of data collection for the construction of food labels and the estimation of their shelf life. • To practice analyzing and interpreting qualitative data • To understand hazards in food production and identify critical control points, CCPs, limits, and necessary corrective actions • To familiarize themselves with participatory/group observation, analysis and presentation of special topics
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 in teams
  • Work in an interdisciplinary team
  • Be critical and self-critical
  • Advance free, creative and causative thinking
Course Content (Syllabus)
Initially, assignements are allocated in the Special Topics in Food and Beverage Legislation II course to students and supervisors. The assignments include elements for the production of a complex non-conventional food product which will be the subject of study for the course in question. The individual topics that should be studied and discussed are listed below: 1) The relevant legislation governing both the raw materials and the final product 2) The description of the label in its full form 3) The HACCP system (reporting of risks and identification of critical control points CCPs, limits, corrective actions etc.). 4) Shelf life estimate During the preparation of the thesis, there are lectures and tutorials related to the subject of the thesis. The supervisor is responsible for providing any additional necessary information that may need to be provided and will work with the subject research to make any necessary assumptions. Dealing with the subject of the work is done on an individual basis, as well as grading will also be done on an individual basis A deadline is given for the delivery of the work. After their completion, the tasks are submitted to the e-learning in the relevant chapter (Submission of tasks & presentations). Next, a presentation is created by each student which is also submitted to the e-learning in the relevant chapter (Submission of assignments & presentations). Finally, there is a public presentation of the work in groups for each work object. The presentation is open to questions from the participants (students and faculty).
Keywords
assignement, presentation, legislation, food label description, HACCP, shelf life
Educational Material Types
  • Interactive excersises
Use of Information and Communication Technologies
Use of ICT
  • Use of ICT in Communication with Students
  • Use of ICT in Student Assessment
Course Organization
ActivitiesWorkloadECTSIndividualTeamworkErasmus
Reading Assigment60
Tutorial10
Project50
Exams30
Total150
Student Assessment
Description
The evaluation is done by assessing the quality of the work as well as its presentation
Student Assessment methods
  • Written Assignment (Formative, Summative)
  • Oral Exams (Formative, Summative)
  • Performance / Staging (Formative, Summative)
Last Update
21-11-2023