Food Law I: generic regulations
| Title | Νομοθεσία Τροφίμων Ι: γενική νομοθεσία / Food Law I: generic regulations |
| Code | ΝΤΠ105 |
| Faculty | Agriculture, Forestry and Natural Environment |
| School | Agriculture |
| Cycle / Level | 2nd / Postgraduate |
| Teaching Period | Spring |
| Coordinator | Konstantinos Koutsoumanis |
| Common | No |
| Status | Active |
| Course ID | 600017950 |
Programme of Study: FOOD LAW
Registered students: 0
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Compulsory Course | 2 | 1 | 10 |
| Academic Year | 2025 – 2026 |
| Class Period | Spring |
| Faculty Instructors |
|
| Instructors from Other Categories |
|
| Weekly Hours | 4 |
| Class ID | 600290030
|
Course Type 2021
Specific Foundation
Course Type 2011-2015
General Foundation
Mode of Delivery
- Face to face
- Distance learning
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600290030
- At the Website of the School: http://foodlaw.web.auth.gr/
- eLearning: https://elearning.auth.gr/course/view.php?id=12872
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
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Course Teaching
- Use of ICT in Laboratory Teaching
- Use of ICT in Communication with Students
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 39 | ✓ | |||
| Reading Assigment | 238 | ✓ | ✓ | ||
| Exams | 3 | ✓ | |||
| Total | 280 |
Student Assessment
Description
Homework assignment 10%
Mid-term exams 20%
Final Exams 70%
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)
Bibliography
Course Bibliography (Eudoxus)
https://eur-lex.europa.eu/homepage.html?locale=el
https://ec.europa.eu/food/safety/general_food_law_en
http://www.fao.org/fao-who-codexalimentarius/en/
Last Update
17-11-2023
