Learning outcomes of the course unit
To provide the basic training essential for the food technologist to become familiar with the fundamental legislation for the exercising of his profession
Course contents summary
1. Sources of jurisprudence and legislation regarding the food sector. In particular, laws, legislative decrees, European Community regulations and directives, international conventions. Aims of protective legislation: food safety, competition, the economy, consumers.
2. Disciplines for prevention and for ensuing stages. Notions of civil, administrative and penal protective legislation.
3. Obligations and contracts: outline. Tort liability. Indirect and objective liability. Compensation for damages. Liability for damages due to defective products.
4. Industrial property rights. Invention patents and their applicability to the food sector. The patentability of biotechnologies.
5. Trademarks: functions, requisites, fundamental aspects. The use of geographical names as trademarks. The collective trademark.
6. The designation of origin: the Protected Designation of Origin and the Protected Geographical Indication; typical products.
7. Labelling and presentation of food products. Deceptive advertising.
8. Health Rules and Regulations in the production and sale of foodstuffs.
9. Food product control: the comptent authorities, procedures, reassessment.
10. Penal laws: some criminal actions. Art. 515 of the penal code: fraudulence in the running of a business; art. 516 of the penal code: the sale of non-genuine foodstuffs as genuine products; art. 517 of the penal code: the sale of industrial products with false labelling.
GALGANO Francesco Diritto privato (Padova, latest edition)
COSTATO Luigi Compendio di diritto alimentare (Padova latest edition) (article 3 and 4)