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: |
(brak)
|
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 uczenia się: |
(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) |
Właścicielem praw autorskich jest Uniwersytet Warszawski.