29232 - Food Law

Learning outcomes

At the end of the course, the student will obtain the basic legal notions, especially for the law sources, and the major institutions principals related to food law. He will be able to develop autonomous capacity of additional knowledge and updates.

Course contents

The basic legal notions: law and right; the concept of State; fundamental elements of community and national systems (general features and main bodies); the law source’s system (type, production, regulatory principles).

Food Law: the food law sources, in the national, community and international sphere; fundamental principles and legal notions of food law; agri-food companies; the market for agricultural and agri-food products (the common agricultural policy and the competition regime; the names of food products, DOP, IGP and STG; the method of organic production); the production rules and food products marketing (the food products quality; general and particular aspects of labelling; the names of sales and the principle of mutual recognition; the O.G.M.; the traceability of food products; the responsibility of the manufacturer for defective products and the sanctioning system in the food industry); the rules on food hygiene (the "hygiene package"; the HACCP system; the traditional food products; the principled rules on feed hygiene).

Readings/Bibliography

• lesson notes

• P. P. By Martin, A. By Pascale, A. Sorgato, D. Viti, Features of the International Legal Order, Europe and National, Milan, 2013, with the exception of the parties: chapter 2 (pp. 33-45); paragraph 3.7 of Chapter 3 (pp. 52-54); Chapter 4 (pp. 57-61); Chapter 6 (pp. 66-78); 7.15.7.16, 7.17 and 7.18 of Chapter 7 (pp. 120-132); 10.2, 10.3, 10.4 and 10.5 of Cap 10 (pp. 214-222) cap. 13 (pp. 257-270)

• Luigi Costato, Paolo Borghi, Sebastiano Rizzioli, Valeria Paganizza, Laura Salvi, Compendium of Food Law, ninth edition, Milan, 2019

Teaching methods

The course is structured in face-to-face classroom lessons during which the topics of the program will be covered. These will be analysed, starting from the regulatory data of reference, in an institutional way and, where possible, through the analysis and commentary of the main doctrinal and jurisprudential positions on the subject.

Assessment methods

The learning will be tested with a face to face exam to ascertains the acquisition of knowledge of the topic’s course, from terminology to the methods used. The examination is based on three (3) questions to the student, over a period of about 25 minutes, relating to the course program’s topics.

Teaching tools

In relation to the topics covered during the course, the main regulatory and jurisprudence sources will be indicated and made available to students, including in digital form on the teacher's website.

Office hours

See the website of Emiliano Porri

See the website of Maria Severina Liberati