Degree | Type | Year | Semester |
---|---|---|---|
2501925 Food Science and Technology | OB | 4 | 1 |
Although there are no official prerequisites, it is convenient that the student revises the material covered in the following second and third year courses:
General objective:
To identify, analyse and understand the law framework applicable to the production and marketing of food.
Specific objectives:
- Protecting the consumer in relation to good professional practices including professional ethics
- Establishing equitable practices at the state, community and international levels
- Publishing and promoting the applicable law
The course is divided into two main blocks: (1) Introduction to Law and (2) Food Legislation. The content of each block is as follows:
Topic 1.- Presentation of the subject
1.1. General introduction
(1) Introduction to the Law
Topic 2.- What it means to be a State. What is ‘the Law’. What is the Public Administration and which are its different types
Topic 3.- The legal system. The constitution, laws and regulatory norms
Topic 4.- Administrative decisions. Resources and administrative control
Topic 5.- The public function
Topic 6.- Administration, the citizen and the company from a legal point of view. The freedom of a company. The public services
(2) Food Legislation
Topic 7.- Food law at international level
7.1. Role, structure and functioning of the Food and Agriculture Organization of the United Nations (FAO)
7.2. Role, structure and functioning of the World Health Organization (WHO)
7.3. The Codex Alimentarius
7.3. Role, structure and functioning of the World Trade Organization (WTO) and the Agreement on the Application of Sanitary and Phytosanitary Measures
Topic 8.- Introduction to the law at European Union level
8.1 Legislative bodies of the European Union
8.2 The food legislative process in the European Union
8.3. Primary law and secondary legislation (Regulations-Directives-Decisions-Recommendations and Opinions)
Topic 9.- Food law at the European Union level
9.1. The White Paper on Food Safety
9.2. Regulation 178/2002 on the principles of food law
9.3. Risk analysis: evaluation, management and communication
9.4. Role, structure and functioning of the European Food Safety Authority (EFSA) and its legislative impact
9.5. Role, structure and functioning of the European Commission and the Directorate-General for Health and Food Safety (DG SANTE)
Topic 10.- Distribution of competences among the main bodies involved in food safety in the Spanish State
10.1 Role, structure and functioning of the main food-related agencies at the state level
10.2 Role, structure and operation of the main food-related organisms in Catalonia
Topic 11.- Ethics and ethics in professional practice and ethical principles
Topic 12.- Concept of civil and professional liability
The methodology of the course will be carried out in a mixed manner as detailed below:
26 in-person hours:
- 16 hours- Theoretical classes: consisting of exhibition classes, where the fundamental concepts of the content of the subject will be explained.
- 8 hours- Presentation seminars, analysis and discussion of self-learning activities. Four seminars will be held, during which the students will present the tasks carried out.
- 2 hours- Conferences: during the course, two conferences will be held by experts in the field.
Self-directed study:
- Self-learning activities: students will have to perform different tasks autonomously that will contribute to the preparation of the subject from material provided by teachers and bibliography. These tasks involve additional search for information by students on one or more issues, which will have to be submitted in writing and defended orally.
Note: in addition, one hour of resolution of doubts will be scheduled prior to the examination. Attendance at this activity is voluntary.
Annotation: Within the schedule set by the centre or degree programme, 15 minutes of one class will be reserved for students to evaluate their lecturers and their courses or modules through questionnaires.
Title | Hours | ECTS | Learning Outcomes |
---|---|---|---|
Type: Directed | |||
Expert speaker conference | 2 | 0.08 | 9, 12, 16 |
Lectures | 16 | 0.64 | 2, 3, 13, 6, 4, 9, 10, 8, 12, 11, 16, 7 |
Seminars | 8 | 0.32 | 2, 3, 5, 14, 6, 10, 8, 12, 11, 16 |
Type: Supervised | |||
Seminars- tutorials | 8 | 0.32 | 5, 11, 16 |
Type: Autonomous | |||
Preparation of practical cases and and exercises for the continuing evaluation | 15 | 0.6 | 2, 3, 13, 6, 4, 9, 10, 8, 12, 11, 16, 7 |
Self Learning | 24 | 0.96 | 2, 13, 6, 9, 10, 8, 12, 11, 16, 7 |
The student assessment is going to be made according to the following distribution:
1.- Theoretical tests (theoretical examination) .......................................................................................65%
1.1.- Introduction to law .................................................................................................................25%
1.2.- Food Legislation ......................................................................................................................40%
2.- Self-learning tasks ......................................................................................................................................35%
2.1.- Written tasks ............................................................................................................................25%
2.2.- Oral presentation ...................................................................................................................5%
2.3.- Participation in discussions ...............................................................................................5%
3.- Attendance to theoretical classes, seminars and conferences................................................10 %
The student will pass the subject when his/her grade represents at least 50% of the total assessment and has passed each theoretical test with at least 5.0/10.0. If his/her fails one or both theoretical tests, students will have the opportunity to recover them independently, depending on individual needs.
Title | Weighting | Hours | ECTS | Learning Outcomes |
---|---|---|---|---|
BPL tasks and course attendance | 35% | 0 | 0 | 1, 15, 2, 3, 13, 5, 14, 6, 4, 9, 10, 8, 12, 11, 16, 7 |
Examination: Lntroduction to Law and Food legislation | 25% Introduction to Law; 40% Food legislation | 2 | 0.08 | 2, 6, 4, 9, 10, 8, 12, 11, 16, 7 |
References about Fundamentals of Law:
SÁNCHEZ MORÓN, M.: Derecho Administrativo. Parte general. Tecnos, 2016.
GAMERO CASADO, E. i FERNÁNDEZ RAMOS, S.: Manual básico de Derecho Administrativo, Tecnos, 2016.
ESTEVE PARDO, J.: Elementos de Derecho Administrativo, Marcial Pons, 2015.
RECUERDA GIRELA, M.A., Tratado de Derecho alimentario, Aranzadi, 2014.
References about Food legislation:
Agencia Estatal Boletín Oficial del Estado. 2022. Diarios oficiales. https://www.boe.es/
Commission of the European Communities. 2000. White paper on food safety
Commission of the European Communities. 1997. The general principles of food law in the European Union- Commission Green Paper
Coutrelis, N. & Caussanel, S. 2017. The role and mission of the Codex Alimentarius and its relation to its parent institutions. Source: European Food and Feed Law Review, 12(3): 212–216. https://doi.org/10.2307/90010364
European Union. 2022. EUR-Lex Access to European Union Law. Cited 5 July 2022. https://eur-lex.europa.eu/homepage.html?locale=en
FAO/WHO. 2022. Codex Alimentarius Standards. https://www.fao.org/fao-who-codexalimentarius/codex-texts/list-standards/en/
Goodburn, K. 2001. EU food law: a practical guide. 1st edition. Cambridge, Woodhead Publishing Limited.
Holland, D. & Pope, H. 2003. EU food law and policy. 1st. edition. The Hague, Kluwer Law International.
Kirchsteiger-Meier. E & Baumgartner, T. 2014. Global food legislation: an overview. 1st edition. Weinheim, Wiley-VCH.
Kotwal, V. 2016. Codex Alimentarius Commission: role in international food standards setting. In: Encyclopedia of Food and Health. pp. 197–205. Elsevier. https://doi.org/10.1016/B978-0-12-384947-2.00397-4
MacMaolain, C. 2007. EU food law- protecting consumers and health in a common market. 1st edition. Cornwall, Hart Publishing.
van der Meulen, B. 2019. Impact of the Codex Alimentarius: The Influence of the Joint FAO/WHO Food Standards Programme on EU Food Law. Feed Law Review, 14(1): 29–50. https://doi.org/10.2307/26670663
Szajkowska, A. 2012. Regulating food law risk analysis and the precautionary principle as general principles of EU food law. 1st. edition. Wageningen Academic Publishers.
World Trade Organization. 1996. Agreement on the application of sanitary and phytosainatry measures
There are no programs for this subject