|Teaching method||Contact hours|
|Course coordinator(s)||dr. H Schebesta|
|Lecturer(s)||MJ Plana Casado|
|prof. dr. mr. BMJ van der Meulen|
|dr. H Schebesta|
|dr. mr. HJ Bremmers|
|LL.M. EL van der Zee|
|Examiner(s)||dr. H Schebesta|
Language of instruction:
Assumed knowledge on:
All the necessary information on law and governance will be provided in the course.
However it is useful if one or more of the following courses have been taken.
Legal Regulation and Management of Production Chains (LAW-12306); Food Quality Management (FQD-20306).
Food Law, management and Economics (LAW-32806), Food Safety Management (FHM-61312), Intellectual Property Rights (LAW-32306), Global Economic (Trade) Law and Risk Regulation (LAW-31806)
Regulation of food safety has become a major concern of governments, businesses and consumers alike. To address these concerns, food standards are increasingly being developed and applied at national, European and global levels. These standards deal with issues such as food safety, food quality, consumer protection and consumer information. They may be part of food safety regulation as such but also be part of international trade regulation.
The course addresses the structure and content of food law in the European Union and its relationships with national and global food legislation. A central part of the course is about the architecture of the body of food law on the basis of the principles set forth in the General Food Law. Special topics are food hygiene and safety, novel foods (including GM foods), labelling, traceability, intellectual property rights, enforcement of food law, the role of WTO, FAO, WHO and Codex Alimentarius at the global level of food law and the interrelationship between the global level and the European level of food law.
After successful completion of this course students are expected to be able to:
- recall the relationship between the aims of the players in the field of food law and the content of law;
- explain the content and functioning of the core of European food law;
- search for and apply relevant law to a problem ;
- break-down food-related cases in separate subareas of law;
- critically make judgments in legal case situations;
- construct a comprehensive, substantiated solution to a case situation.
Depending on the number of participating students:
Written exam with multiple choice and open questions.
The re-exam may, depending on the number of participants be oral.
Book and reader.
|Compulsory for:||MFS||Food Safety||MSc||2MO|
|MFQ||Food Quality Management||MSc||2MO|
|Restricted Optional for:||MFT||Food Technology||MSc||F: European Master in Food Studies||2MO|
|MFT||Food Technology||MSc||C: Product Design||2MO|