LAW-32806 Food Law and Regulation

Course

Credits 6.00

Teaching methodContact hours
Individual Paper4
Lecture24
Practical4
Independent study0
Course coordinator(s)dr. K Purnhagen
Lecturer(s)dr. K Purnhagen
prof. dr. JHH Wesseler
dr. A Herwig
Examiner(s)dr. K Purnhagen

Language of instruction:

English

Assumed knowledge on:

Food Law, taught in the same period

Contents:

The study of law and regulation describes an interdisciplinary approach to regulatory phenomena using methodologies from a variety of sources. It investigates the context in which food law works. It looks at the regulation of the food chain from an external perspective, assessing options and reasons to regulate. Considerations include improving competitiveness of the food industry, efficient allocation of resources and promoting the effective functioning of the internal market, as well as food law as an incentive for economic action. Regulators and regulatees interact in the regulation of food supply chains. Actors in supply chains will respond to the perceived positive and negative managerial and financial consequences of the regulatory system. Stakeholders in food supply chains will consider legal requirements as a cost factor (i.e. costs of compliance, including administrative burdens) and possibly as a stimulus for improved food procurement through innovation, to overcome the legally created barriers. Since the end of the previous century the food regulatory system has been expanding dramatically due to the occurred safety problems in supply chains. However, compliance to the restrictive regulatory system to control risks will only be guaranteed if the expected benefits surpass the additional costs. Rule-makers on their side will include the decision making process of the addressed actors in the design of the systems as well as the expected consequences of non-compliance for consumers' health and safety.
The course addresses the dynamic interaction between public and private regulation and follow-up by private actors. Subthemes that will be addressed include the economic considerations and effects of competition law, food labelling, pre-market approval & innovation, and the role of control by means of private food law.

Learning outcomes:

After successful completion of this course students are expected to be able to:
- recognize and apply the main regulatory theories and can apply them to food law;
- apply the main regulatory theories and their effects in the food sector;
- execute economic and managerial insights to the design and implementation of Regulation;
- analyse a decision problem in the area of governance of food supply chains from a food law perspective ;
- appraise the outcomes of decision making processes by different stakeholders with different interests;
- judge upon a food safety or governance issue using economic, managerial or other insights from social and/or technical sciences, and lay down the scientific analysis, findings, conclusions and recommendations in a paper;
- compose a paper on a law topic from a managerial and/or economic perspective.

Activities:

- lectures, tutorials and writing a mini-paper;
- attending guest lectures.

Examination:

Final grading is based on a written exam (50%) with closed questions and a paper assignment (50%). The grade for the paper is valid for 5 years.

Literature:

Syllabus of scientific articles on different topics of food law and economics.

ProgrammePhaseSpecializationPeriod
Restricted Optional for: MFSFood SafetyMScB: Food Law and Regulatory Affairs2AF