{"id":2557,"date":"2023-07-25T13:34:41","date_gmt":"2023-07-25T10:34:41","guid":{"rendered":"http:\/\/www.food.ihu.gr\/?post_type=course&#038;p=2557"},"modified":"2024-09-12T13:02:02","modified_gmt":"2024-09-12T10:02:02","slug":"276-190506","status":"publish","type":"course","link":"https:\/\/www.food.ihu.gr\/en\/courses\/276-190506\/","title":{"rendered":"Food Legislation"},"author":6,"template":"","meta":[],"semester":[38],"course_type":[74],"acf":{"code":"276-190506","semester":38,"level":"1","teaching_activities":{"activity_1":{"description":"Lectures","weekly_hrs":2,"ects":3},"activity_2":{"description":"","weekly_hrs":"","ects":""},"activity_3":{"description":"","weekly_hrs":"","ects":""},"activity_4":{"description":"","weekly_hrs":"","ects":""},"activity_5":{"description":"","weekly_hrs":"","ects":""}},"type":74,"language":"Greek","erasmus":"\u038c\u03c7\u03b9","url":"https:\/\/exams-geo.the.ihu.gr\/course\/view.php?id=289","prerequisites":"","instructors":[1496],"coordinator":"","content":"The course includes the following major contetnts:\r\n<ul>\r\n \t<li>Mandatory food labeling - identity, chemical composition, nutrition information, origin declaration (2 lectures).<\/li>\r\n \t<li>Approaches to allergenic ingredient labeling.<\/li>\r\n \t<li>Health and nutrition claims according to European Legislation.<\/li>\r\n \t<li>Claims and misrepresentations.<\/li>\r\n \t<li>Fraud, false description, fraud - recent cases (2 lectures).<\/li>\r\n \t<li>Non-compulsory labelling practices for food products (2 lectures).<\/li>\r\n \t<li>Legislation on Food Contact Materials.<\/li>\r\n \t<li>The British approach to food labelling (QUID).<\/li>\r\n \t<li>The role of food consumer associations in shaping food labelling strategy.<\/li>\r\n<\/ul>\r\nPractice exercises will be case studies assigned to students to examine the effectiveness of the European and international legislative framework for Food labelling.","goals":"Upon completion of the course, the student is expected to\r\n<ul>\r\n \t<li>\u00a0Have 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.<\/li>\r\n \t<li>Identify and assess the responsibilities and obligations of food producers, manufacturers and suppliers of food and food products.<\/li>\r\n \t<li>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.<\/li>\r\n \t<li>Solve complex and unpredictable problems on issues of food legislation in a working environment.<\/li>\r\n<\/ul>","skills":"<ul>\r\n \t<li>Searching and analyzing information using information and communication technologies.<\/li>\r\n \t<li>Promotion of analytical, productive and inductive thinking.<\/li>\r\n \t<li>Working in an interdisciplinary environment.<\/li>\r\n \t<li>Demonstrate social, professional and ethical responsibility.<\/li>\r\n \t<li>Respect for diversity and multiculturalism.<\/li>\r\n \t<li>Teamwork.<\/li>\r\n<\/ul>","teaching_methods":"Face to face:\r\n<ul>\r\n \t<li>Lectures in the classroom.<\/li>\r\n \t<li>In class practice exercises.<\/li>\r\n<\/ul>","ict_usage":"<ul>\r\n \t<li>Lectures with PowerPoint slides using PC and projector.<\/li>\r\n \t<li>Notes in electronic format.<\/li>\r\n \t<li>Video projections.<\/li>\r\n \t<li>Posting course material and communicating with students on the Moodle online platform.<\/li>\r\n<\/ul>","teaching_organization":{"activity_1":{"description":"Lectures","workload":20},"activity_2":{"description":"Independent Study","workload":55},"activity_3":{"description":"","workload":""},"activity_4":{"description":"","workload":""},"activity_5":{"description":"","workload":""},"activity_6":{"description":"","workload":""}},"students_evaluation":"Evaluation methods:\r\n<ul>\r\n \t<li>Written final exams with short development and multiple choice questions(100% of the final grade).<\/li>\r\n<\/ul>\r\nThe evaluation criteria are presented and analyzed to the students at the beginning of the semester.","bib_textbooks":"<ol>\r\n \t<li>\u03a0\u03c1\u03cc\u03c3\u03b8\u03b5\u03c4\u03b1 \u03a4\u03c1\u03bf\u03c6\u03af\u03bc\u03c9\u03bd \u03ba\u03b1\u03b9 \u039d\u03bf\u03bc\u03bf\u03b8\u03b5\u03c3\u03af\u03b1, 2<sup>\u03b7<\/sup> \u03ad\u03ba\u03b4\u03bf\u03c3\u03b7 (2016), \u0395\u03c5\u03c3\u03c4\u03c1\u03ac\u03c4\u03b9\u03bf\u03c2 \u03a1. \u039a\u03c5\u03c1\u03b1\u03bd\u03ac\u03c2, \u0395\u03ba\u03b4\u03cc\u03c3\u03b5\u03b9\u03c2 \u03a4\u03b6\u03b9\u03cc\u03bb\u03b1, \u0398\u03b5\u03c3\/\u03bd\u03af\u03ba\u03b7.<\/li>\r\n<\/ol>","bib_journals":"<ol>\r\n \t<li>Food Policy.<\/li>\r\n<\/ol>"},"_links":{"self":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2557"}],"collection":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course"}],"about":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/types\/course"}],"author":[{"embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/users\/6"}],"version-history":[{"count":12,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2557\/revisions"}],"predecessor-version":[{"id":5524,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course\/2557\/revisions\/5524"}],"acf:post":[{"embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/staff\/1496"}],"acf:term":[{"embeddable":true,"taxonomy":"course_type","href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course_type\/74"},{"embeddable":true,"taxonomy":"semester","href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/semester\/38"}],"wp:attachment":[{"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/media?parent=2557"}],"wp:term":[{"taxonomy":"semester","embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/semester?post=2557"},{"taxonomy":"course_type","embeddable":true,"href":"https:\/\/www.food.ihu.gr\/en\/wp-json\/wp\/v2\/course_type?post=2557"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}