99188 - AGRIFOOD REGULATION

Learning outcomes

At the end of the module, students: - know the regulation of national, European and international agrifood market, with particular emphasis placed on agrifood security, producer responsibility and competition policies; - know how to handle different sources of agrifood law, are familiar with bodies issuing specific regulation in the sector, and are capable of contributing to organizational policies to this regard.

Course contents

• Introduction: Principles and rules of European and Global Food Law
• Right to food: Food security, Food safety, Food sovereignty
• Global Food Law trends
• European Food Law rules
• Food sustainability
• Food Law and Antitrust rules
• Contract farming

 

The aim of the course is to develop in students a critical knowledge of the fundamental institutes of Food Law with particular attention to the new profiles that the discipline presents and to European and international regulations of specific relevance. The approach to the subject will be interdisciplinary, not only theoretical but also practical-operational, aimed at enabling students to acquire mastery and awareness in the use of legislative, jurisprudential and contractual practice tools.

Readings/Bibliography

• Book: L. Costato, European and global food law, 2016. Chapters: 1, 2, 3, 6, 7, 8, 9, 11, 12, 13, 14, 15, 19, 20, 21, 22, 23, 24, 25, 26
• Judgments, case studies and further material can be suggest during lessons and on https://virtuale.unibo.it

Teaching methods

The course will be taught using a wide variety of formats, including lectures, seminars, classroom discussions, and students presentations.

The classes are both theoretical and practical, based on the analysis of case studies.

The typologies of classes adopted include a combination of lectures, analysis of case studies and documents, seminars, group work, individual research carried out by students, classroom discussion.

The use of slides and the vision of videos and documentaries are part of the teaching aids.

Assessment methods

Students are required to take an oral exam consisting of three questions about three topics of the course's program.

Evaluation criteria:

18-23: the student has sufficient preparation and analytical skills, spread however, over just few topics taught in the course, the overall jargon is correct

24-27: the student shows and adequate preparation at a technical level with some doubts over the topics. Good, yet not to articulate analytical skills with the use of a correct jargon

28-30: Great knowledge about most of the topics taught in the course, good critical and analytical skills, good usage of the specific jargon

30L: excellent and in depth knowledge of all the topics in the course, excellent critical and analytical skills, excellent usage of specific jargon.

Teaching tools

Further material may be available on https://virtuale.unibo.it/

Office hours

See the website of Marianita Gioia

See the website of Camilla Gernone