Food Law II: product-specific regulations
| Title | Νομοθεσία Τροφίμων ΙΙ: ειδική νομοθεσία / Food Law II: product-specific regulations |
| Code | ΝΤΠ106 |
| Faculty | Agriculture, Forestry and Natural Environment |
| School | Agriculture |
| Cycle / Level | 2nd / Postgraduate |
| Teaching Period | Spring |
| Coordinator | Thomas Moschakis |
| Common | No |
| Status | Active |
| Course ID | 600017951 |
Programme of Study: FOOD LAW
Registered students: 37
| Orientation | Attendance Type | Semester | Year | ECTS |
|---|---|---|---|---|
| KORMOS | Compulsory Course | 2 | 1 | 10 |
| Academic Year | 2025 – 2026 |
| Class Period | Spring |
| Faculty Instructors |
|
| Weekly Hours | 4 |
| Class ID | 600290031
|
Course Type 2021
Specialization / Direction
Mode of Delivery
- Face to face
- Distance learning
Digital Course Content
- e-Study Guide https://qa.auth.gr/en/class/1/600290031
- eLearning (Moodle): https://elearning.auth.gr/course/view.php?id=12879
Language of Instruction
- Greek (Instruction, Examination)
Learning Outcomes
The course offers students an overview of the vertical legislation that specifically governs food at the national and European level. The language is objective and formal. Over thirteen weeks, they will acquire a detailed comprehension of food and drink regulations for various food categories, including dairy products, meat products, fish products, eggs, pastries, water, alcoholic beverages, drinks, foods of plant origin, and edible fats, oils, and juices. Technical terms will be explained when first encountered. Further discussion will entail the areas of food designed for medical purposes, baby food, novel foods, PDO, PGI, TSG offerings, and special regulations relating to criminalized food.
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
- Be critical and self-critical
- Advance free, creative and causative thinking
Course Content (Syllabus)
• Introduction
• Milk and milk products.
• Meat, meat products and meat preparations.
• Catch, eggs.
• Foodstuffs of plant origin
• Edible fats and oils
• Waters
• Wine and spirits
• Spices and essential oils / Coffee - Tea - Cocoa and its products / Sweetened products
• Flour and bakery products
• Food for special medical purposes and food for infants
• Novel foods
• Presentations Day 1
• Presentations Day 2
• Presentations Day 3
• Protected Designations of Origin (PDO) - Protected Geographical Indications (PGI) - Traditional Specialities Guaranteed (TSG)
• Specific penal legislation on food
Educational Material Types
- Slide presentations
Use of Information and Communication Technologies
Use of ICT
- Use of ICT in Course Teaching
- Use of ICT in Communication with Students
Course Organization
| Activities | Workload | ECTS | Individual | Teamwork | Erasmus |
|---|---|---|---|---|---|
| Lectures | 30 | ✓ | |||
| Reading Assigment | 60 | ✓ | ✓ | ||
| Written assigments | 30 | ✓ | |||
| Exams | ✓ | ||||
| Total | 120 |
Student Assessment
Description
Assignments will account for 30% of the total grade while final exams will make up the remaining 70%.
Student Assessment methods
- Written Exam with Multiple Choice Questions (Formative, Summative)
- Written Exam with Short Answer Questions (Formative, Summative)
- Written Exam with Extended Answer Questions (Formative, Summative)
- Written Assignment (Formative, Summative)
- Written Exam with Problem Solving (Formative, Summative)
- Report (Formative, Summative)
Last Update
14-11-2023
