LEGISLATION OF FOOD COMPANIES
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 food enterprises
Course contents summary
1. Sources of law and legislation regarding the food sector. In particular, laws, legislative decrees, European Community regulations and directives, international conventions. Notions of civil, administrative and penal legislation.
2. Obligations and contracts: outline. Tort liability. Indirect and objective liability. Compensation for damages. Liability for damages due to defective products.
3. The designation of origin: the Protected Designation of Origin and the Protected Geographical Indication; typical products. The collective trademark. The use of geographical names as trademarks.
4. EU Regulation no. 178/2002 of 28 January 2002 regarding the general principles and provisions of food legislation, the establishment of the European Food Safety Authority and procedures in the field of food safety
5. Labelling and presentation of food products. Health Rules and Regulations in the production and sale of foodstuffs. Food product control: the competent authorities, procedures.
6. Penal law: principles and some criminal actions.
COSTATO Luigi Compendio di diritto alimentare
(Padova latest edition)
Front lessons and a few seminars to deepen some subjects that may interest the students attending the course.
Assessment methods and criteria
- Oral examination