Degree | Type | Year |
---|---|---|
Food Science and Technology | OB | 4 |
You can view this information at the end of this document.
Although there are no official prerequisites, it is advisable for students to review the knowledge acquired in the following subjects:
The course of Food Legislation is a transversal and fundamental subject that aims to ensure that the student is able to know and understand the legal framework, apply and develop the normative principles of food law and the specific regulations that regulate the agri-food sector from primary production to the consumer.
General objective:
To Identify, analyse and understand the legislative system applicable to the production and marketing of food at the Spanish, European Union and international levels.
Specific objectives:
This course is divided into the following two blocks: (1) Law introduction and (2) Food legislation. The content of each block is detailed below:
Topic 1.- Presentation of the course
(1) Law introduction
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.
(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 Role, structure and functioning of the Codex Alimentarius
7.4 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. Primary and secondary legislation
8.2 Legislative bodies of the European Union
8.3 The food legislative process in the European Union
Topic 9.- Food law at the European Union level
9.1 The White Paper on Food Safety
9.2 Regulation (EC) No 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.- Areas of professional responsibility
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 teaching methodology of the subject is mixed, as detailed below:
In-person (26 hours):
Self-directed study:
For this course, the use of Artificial Intelligence (AI) technologies is permitted exclusively for support tasks, such as bibliographic or information searching, proofreading, or translations. The student must clearly identify which parts were generated with this technology, specify the tools used, and include a critical reflection on how these influenced the process and the final result of the activity. Lack of transparency in the use of AI in assessable activities will be considered academic dishonesty and may result in a partial or total penalty in the activity grade, or greater sanctions in serious cases.
The documentation of the subject, class presentations, working document, etc., will be available to the students on the Virtual Campus (http://cv.uab.cat) andin the specific case of the theory presentations of the master class sessions, they will be accessible after each session in order for the students to exercise the ability to take notes on the most important aspects.
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 | 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 |
Acknowledging that this course does not contemplate any form of unique assessment system, the student assessment will be carried out as detailed below:
1.- Theoretical tests (theoretical examination) (65 %)
1.1.- Test 1: Introduction to law (25 %)
1.2.- Test 2: Food Legislation (40 %)
2.- Self-learning tasks (25 %)
2.1.- Written tasks (15 %)
2.2.- Oral presentation (5 %)
2.3.- Participation in discussions (5 %)
3.- Attendance to theoretical classes, seminars and conferences (10 %)
Students will pass the course when they pass both theoretical exams with at least 5.0/10.0 and their overall mark for the course represents at least 50 % of the total assessment. In the case of not passing some of the theoretical tests, the students will have the possibility of making a recovery of this exam, respecting the weight of each one.
A student will be considered not evaluable when her/his participation in the assessment activities is less than or equal to 15 % of the final mark.
(1) Law introduction
Vicente, E. Elementos de derecho público. (2014). Octava edición. Tecnos.
Gamero, E. & Fernández, S. (2024). Manual básico de Derecho Administrativo. Vigésima primera edición. Tecnos.
(2) Food legislation
Abbott, K., & Sindal, D. (2000). Hard and Soft Law in International Governance. The MIT Press. https://www.jstor.org/stable/2601340
Pronto, AN. (2015). Understanding the Hard/Soft Distinction in International Law. Vanderbilt Journal of Transnational Law. https://scholarship.law.vanderbilt.edu/cgi/viewcontent.cgi?article=1204&context=vjtl
World Trade Organization. (1995). Agreement on the Application of Sanitary and Phytosanitary Measures. https://www.wto.org/english/docs_e/legal_e/15-sps.pdf
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
Chiti, M. (2002). Derecho Administrativo europeo. Primera edición. Tratados Manuales.
European Union. Consolidated Version of the Treaty on the Functioning of the European Union. (2025). https://eur-lex.europa.eu/legal-content/EN/TXT/?uri=legissum%3A4301854
European Commission. (1997). Green Paper on European food law. https://ec.europa.eu/commission/presscorner/detail/en/IP_97_370
European Commission. (2000). White Paper on food safety. https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:51999DC0719
Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety, Official Journal of the European Communities (L31). http://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2002:031:0001:0024:EN:PDF
Regulation (EU) No 2017/625 of the European Parliament and of the Council of 15 March 2017 on official controls and other official activities performed to ensure the application of food and feed law, rules on animal health and welfare, plant health and plant protection products, L 95 Official Journal of the European Union (L95). https://eur-lex.europa.eu/legal-content/EN/TXT/PDF/?uri=CELEX:32017R0625&from=ES
Web
Codex Alimentarius standards. https://www.fao.org/fao-who-codexalimentarius/codex-texts/list-standards/en/
European Union. EUR-Lex Access to European Union Law. https://eur-lex.europa.eu/homepage.html?locale=en
Agencia Estatal Boletín Oficial del Estado. https://www.boe.es/
Butlletí Oficial del Parlament de Catalunya. https://www.parlament.cat/web/documentacio/publicacions/butlleti-bopc/index.html
There are no programs for this subject
Please note that this information is provisional until 30 November 2025. You can check it through this link. To consult the language you will need to enter the CODE of the subject.
Name | Group | Language | Semester | Turn |
---|---|---|---|---|
(PAUL) Classroom practices | 1 | Catalan | first semester | afternoon |
(TE) Theory | 1 | Catalan | first semester | afternoon |