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European Food Law

Informacje ogólne

Kod przedmiotu: 2200-FOR66 Kod Erasmus / ISCED: (brak danych) / (brak danych)
Nazwa przedmiotu: European Food Law
Jednostka: Wydział Prawa i Administracji
Grupy: Erasmus+
Punkty ECTS i inne: 5.00
Język prowadzenia: angielski
Rodzaj przedmiotu:

nieobowiązkowe

Założenia (opisowo):

(tylko po angielsku) The overall objective of the module is to introduce the students to principles, objectives, legal instruments and concept of food law.

Students will learn about European Union regulation on different types of food (GMO, organic, traditional), production and distribution of food, food ingredients and food labeling. It offers insight to main differences in the approach to food safety and quality in EU and USA.

Skrócony opis: (tylko po angielsku)

The lecture-conversatory will discuss basic issues of the European food law.

Pełny opis: (tylko po angielsku)

The lecture-conversatory will discuss basic issues of the European food law in particular:

1) Food law as a branch of law (separation of food law as a new branch of law, development of food law in the European Union and for comparison in selected non-EU countries – USA, Brazil, Australia, China)

2) Concept of food safety and food quality in EU food law

3) Basic definitions in EU food law (for ex. food, primary production, food business operator, risk analysis, precautionary principle, traceability, food processing, food distribution, final consumer, placing on the market).

4) Sources of European Union law (treaty bases, types and forms of EU secondary sources of law).Application of the subsidiarity and proportionality principles in regulations concerning food.

5) Objectives of EU food law (protection of human life and health, protection of economic interests of consumers and fair market practices, free movement of food, protection of the natural environment, protection of health and wellbeing of animals and of plant health)

6) General rules of EU food law (principle of food chain regulation from primary production to final consumer, principle of liability of food business operators for ensuring safety of food and feed, principle of traceability, principle of prudence, principle of risk analysis - risk assessment, risk management, risk information)

7) Regulations concerning selected products or groups of products (GMO food, organic food, regional and traditional food, dietary supplement)

8) Regulation on information for the food consumer.

9) Regulation of nutrition and health claims in EU food law

10) Liability in food law

11) EU model of official food control

12) Human rights in food law (the right to adequate food and right to water)

Literatura: (tylko po angielsku)

Basic literature:

1. Meulen van der B., Velde van der M., European Food Law Handbook, Wageningen 2008

2. I. Hartel, R. Budzinowski (red.), Food Security, Food Safety, Food Quality, Forum Umwelt-, Agrar- und Klimaschutzrecht, Baden Baden 2016, vol. 8

3. L. Costato, F. Albisinni (red.), European Food Law, Viterbo 2012

4. MacMaolain C., Food Law. European, Domestic and International Frameworks, Oxford and Portland Oregon, 2015

5. V.R.Fuentes, From Agricultural to Food Law. The new scenario, Wageningen, 2014.

6. L. Costato, F. Albisinni, European and Global Food Law, Wolters Kluwer, 2016

Scientific journal:

“European Food and Feed Law Review”, Lexxion, Berlin

Efekty kształcenia: (tylko po angielsku)

Students should achieve the following learning outcomes by the end of this module:

• A good understanding of the basic concepts of Food Law

• The ability to identify different aspects of Food Law

• General knowledge on crucial aspects of distribution and labelling of food

• Understanding of major challenges in food chain

Metody i kryteria oceniania: (tylko po angielsku)

The final grade will be calculated as follows:

1. 80% -individual presentation at seminar

2. 20 % - activeness (presence, discussion)

Zajęcia w cyklu "Semestr letni 2018/19" (zakończony)

Okres: 2019-02-16 - 2019-06-08
Wybrany podział planu:


powiększ
zobacz plan zajęć
Typ zajęć: Konwersatorium, 30 godzin więcej informacji
Koordynatorzy: Małgorzata Korzycka, Paweł Wojciechowski
Prowadzący grup: Małgorzata Korzycka, Paweł Wojciechowski
Lista studentów: (nie masz dostępu)
Zaliczenie: Przedmiot - Zaliczenie na ocenę
Konwersatorium - Zaliczenie na ocenę
Uwagi: (tylko po angielsku)

European Food Law lecture-conversatory, conducted by prof. Małgorzata Korzycka and prof. Paweł Wojciechowski in the Summer semester 2016/2017 has the following program and requirements:

1. Participation in all the classes is obligatory. Two absences during the semester can be accepted.

2. The participant is obliged to prepare and present one 40-50 minutes long presentation (in Power Point) on the topic chosen from the list.

3. No exam. The subject is credited for the student on the basis of the participation and presentation mentioned above. The student will be graded based on activity during discussions and the level of the presentation.

4. Classes will be conducted as a combination of lectures (in a form of Power Point presentations) by both Professors, presentations delivered by participants and discussions during and after presentations. It would be a good habit to mail the participant presentation a few days before the classes to Professors in order to make some changes or modifications.

Zajęcia w cyklu "Semestr letni 2019/20" (jeszcze nie rozpoczęty)

Okres: 2020-02-17 - 2020-06-10
Wybrany podział planu:


powiększ
zobacz plan zajęć
Typ zajęć: Konwersatorium, 30 godzin więcej informacji
Koordynatorzy: Małgorzata Korzycka, Paweł Wojciechowski
Prowadzący grup: Małgorzata Korzycka, Paweł Wojciechowski
Lista studentów: (nie masz dostępu)
Zaliczenie: Przedmiot - Zaliczenie na ocenę
Konwersatorium - Zaliczenie na ocenę
Opisy przedmiotów w USOS i USOSweb są chronione prawem autorskim.
Właścicielem praw autorskich jest Uniwersytet Warszawski.