Food Legislation

General

• Code: 276-190506
• Semester: 5th
• Study Level: Undergraduate
• Course type: Special Background
• Teaching and exams language: Greek
• Teaching Methods (Hours/Week): Lectures (2)
• ECTS Units: 3
• Course homepage: https://exams-geo.the.ihu.gr/course/view.php?id=289
• Instructors: Papageorgiou Maria

Course Contents

The course includes the following major contetnts:

• Mandatory food labeling – identity, chemical composition, nutrition information, origin declaration (2 lectures).
• Approaches to allergenic ingredient labeling.
• Health and nutrition claims according to European Legislation.
• Claims and misrepresentations.
• Fraud, false description, fraud – recent cases (2 lectures).
• Non-compulsory labelling practices for food products (2 lectures).
• Legislation on Food Contact Materials.
• The British approach to food labelling (QUID).
• The role of food consumer associations in shaping food labelling strategy.

Practice exercises will be case studies assigned to students to examine the effectiveness of the European and international legislative framework for Food labelling.

Educational Goals

Upon completion of the course, the student is expected to

•  Have advanced knowledge , involving a critical understanding of the legislation on composition, labelling and advertishment of foodstuffs and products sold for human consumption within the EU.
• Identify and assess the responsibilities and obligations of food producers, manufacturers and suppliers of food and food products.
• Manage complex technical or professional activities or projects, taking responsibility for decision-making of the course context and in particular compliance with the food legislation.
• Solve complex and unpredictable problems on issues of food legislation in a working environment.

General Skills

• Searching and analyzing information using information and communication technologies.
• Promotion of analytical, productive and inductive thinking.
• Working in an interdisciplinary environment.
• Demonstrate social, professional and ethical responsibility.
• Respect for diversity and multiculturalism.
• Teamwork.

Teaching Methods

Face to face:

• Lectures in the classroom.
• In class practice exercises.

Use of ICT means

• Lectures with PowerPoint slides using PC and projector.
• Notes in electronic format.
• Video projections.
• Posting course material and communicating with students on the Moodle online platform.

Teaching Organization

Students Evaluation

Evaluation methods:

• Written final exams with short development and multiple choice questions(100% of the final grade).

The evaluation criteria are presented and analyzed to the students at the beginning of the semester.

Recommended Bibliography

1. Πρόσθετα Τροφίμων και Νομοθεσία, 2^η έκδοση (2016), Ευστράτιος Ρ. Κυρανάς, Εκδόσεις Τζιόλα, Θεσ/νίκη.

Related Research Journals

1. Food Policy.