65796 - Food Law and Wine Legislation

Learning outcomes

At the end of the course, the student is familiar with the basic legal concepts, especially with the sources of law, and with the main institutes of food law and wine law. It is able to develop autonomous learning and refresher skills.

Course contents

MODULE 1: FOOD LAW (prof. Porri)

The fundamental legal concepts:

law and law; the notion of State;

Fundamental elements of the Community and national legal systems (general characteristics and main bodies); the system of sources of law (type, production, regulatory principles).

Food Law:

Sources of Food Law, at national, EU and international level;

The fundamental principles and legal notions of Food Law;

Companies operating in the agri-food sector.

MODULE 2: WINE LEGISLATION (prof. Versari)

Course presentation

1. The wine sector and notes on vinification and fraud

2. Regulatory sources, some basic concepts of the CAP, CMO

Support measures: national programmes

o Regulatory measures:

4.oenological practices

5. designation of origin, geographical indications and organic wine

6.labelling

7.producer organisations and supply chain bodies

8.Production potential:

-implanted vineyards -planting rights scheme -grubbing up programme

o General provisions:

9.vineyard register, inventory, compulsory declarations, accompanying documents, checks

10.Production specification

Readings/Bibliography

MODULE 1: FOOD LAW

- lesson notes

- La nuova normativa vitivinicola - Tracciabilità semplificazione autocontrollo dopo il Testo unico del vino. Apollonio M., Bonifazi L., Sequino S. (Edagricole)

- P. Di Martino, A. Di Pascale, A. Sorgato, D. Viti, Lineamenti dell'ordinamento giuridico internazionale, europeo e nazionale, Milano, 2013, with the exception of the following parts: cap. 2 (pp. 33-45); paragraph 3.7 of Chapter 3 (pp. 52-54); Chapter 4 (pp. 57-61); Chapter 6 (pp. 66-78); paragraphs 7.15, 7.16, 7.17 and 7.18 of Chapter 7 (pp. 120-132); paragraphs 10.2, 10.3, 10.4 and 10.5 of Chapter 10 (pp. 214-222); Chapter 13 (pp. 257-270).

- Luigi Costato, Paolo Borghi, Sebastiano Rizzioli, Valeria Paganizza, Laura Salvi, Compendium of Food Law, sixth edition, Padua (ed. CEDAM), 2015, limited to chapters one and two, pp. 1-121)

MODULE 2: WINE LEGISLATION

- Lesson notes and handouts available on 'virtuale.unibo.it';

- Practical Notes on Wine Legislation, 2015. Alberto Sabellico, Giuseppe Martelli (Ed. Assoenologi)

- La nuova disciplina vitivinicola, 2017. Guido Jesu (Maggioli Ed.)

- Manuale di legislazione vitivinicola, 2017. A. Germanò et al. (Giappichelli Ed.).

Teaching methods

The main didactic tool is the frontal lessons, supported by the material prepared by the teacher, provided to the students and projected in the classroom. During the lessons, ideas for discussion will be proposed starting from news or information of chronicle or interest of the wine sector. On some occasions and for specific topics, the teacher will propose seminars during which he will be joined by other speakers with recognized experience.

Assessment methods

The single examination at the end of the course-including an oral test of about 30 minutes (module 1) and a written multiple-choice test (module 2)-aims to assess the achievement of the previously stated learning objectives and to verify the candidates' acquired knowledge and language property. In evaluating the candidate, the committee will also pay attention in assessing the acquisition of a logical-deductive method in the exposition of content. The final grade will be expressed in thirtieths. The use of supporting materials such as textbooks, notes, computer aids is not permitted during the tests, unless documented and agreed upon exceptions*.
If at the same time of the assignment of the grade no acceptance or refusal is expressed, the grade will be implicitly understood as accepted (silence/assent) and the teacher will proceed with the verbalization of the grade in accordance with the University Regulations.
The student to take the test must always register on AlmaEsami.
Appeals are offered within the appropriate windows defined within the course of study, and students can book for the exam exclusively using the methods provided by the Alma Exams online system. For any information on how to book, log on to: https://almaesami.unibo.it/almaesami/welcome.htm.

Eligible students may contact the lecturer to arrange for a possible out-of-call examination.
*Eventual students with disabilities can make direct contact with the lecturer to arrange the arrangements provided.

Teaching tools

Materials provided in the course of the lessons.

Extracts of scientific articles or publications on specific topics that may be the subject of independent in-depth study by students

Demonstrations of the use of on-line applications (GIS, or SIAN portal) for the management of the company file, the authorised wine varieties or the collection of information for the establishment of the vineyard register.

Office hours

See the website of Andrea Versari

See the website of Emiliano Porri