AGRI-FOOD ECONOMICS AND LAW

Module FOOD LAW

Knowledge and understanding:
The aim of the course is to provide the basic knowledges of the national and European Union legal frameworks with a specific focus on those relating to the agri-food sistem and the implications on the issues related to the hygiene, quality, safety and labelling of food products.

The course will explore issues relating to consumer protection and the associated regulatory aspects (including novel foods, fortified products, etc.). Cross-cutting themes will also be addressed, including the concept of sustainability within the new unified European legislative framework and that of food security.

Applying knowledge and understanding:

Students will have the opportunity to acquire the skills to apply the legal knowledge they have learnt to the analysis of specific cases relating to the agri-food sector, with particular reference to food law, food safety, quality, traceability and labelling, intellectual property, as well as novel foods, sustainability and food security.

Indipendent judgements:

Students will have the opportunity to acquire the skills to identify and interpret the main EU and national regulatory provisions applicable to the agri-food sector and to formulate independent assessments of legal issues relating to the production, marketing and distribution of food products, including in relation to safety, hygiene, traceability, sustainability and food security.

Communication skills:

Students will have the opportunity to develop the ability to present the knowledge they have acquired clearly and appropriately, using the legal and technical terminology of the agri-food sector, and to discuss the main issues relating to general legal matters and the regulation of food products.

 Learning skills:

Students will have the opportunity to acquire the skills to apply the knowledge they have learnt in order to independently explore legal issues in the agri-food sector, by consulting the main regulatory sources and keeping up to date with developments in EU and national legislation, with particular reference to food innovation, sustainability, safety and traceability.

Frontal lessons, potential participations in seminars and/or conferences. The course consists in 28 hours (14 hours of lectures and 14 hours of practice exercise).

In case of remotely or mixed mode teaching class, it may be necessary to introduce changes with respect to previous statements, in line with the program planned and outlined in the syllabus.

For any further clarifications, students may contact the professor during the office hours and through the modlities indicated on the professor's institutional webpage.

None

In accordance with the University's academic regulations and/or the specific course regulations.  In any case, attending the classes is not mandatory, but strongly recommended, as it facilities the learning process and contributes to the achievement of the learning objectives.

The teaching aims to deepen the following aspects:

1. The legal system and the sources of private law

2. The (agri-food) goods

3. Obligations and contracts

4. The free trade of innovative food - Novel foods

5. Sustainability

6. Traceability and Transparency - (Blockchain)

7. Hygiene, quality and safety

8. Food labelling

9. Distinctive signs and intellectual property

Book 1 Vincenzo Roppo, Diritto privato, Lineamenti essenziali, VI edizione, Giappichelli Ed., 2020. [The students, for the parts indicated can alternatively consult A. Torrente - P. Schlesinger, Manuale di diritto privato, XXIV ed., Giuffrè, 2019.]

Book 2 Stefano Masini, Corso di diritto alimentare, quinta edizione, Giuffrè, 2020.

For regulatory references, the use of an updated civil code is recommended, as well as the Official Journal and the Official Journal of the Euopean Union. 

The verification of learning takes place through an oral interview. The evaluation of the student’s preparation will take place on the basis of the following criteria: learning ability and level of depth of the topics covered, properties of synthesis and exposition, and the student's ability to reason.

The grade follows the following scheme:

Not admitted

Knowledge and understanding of the topic: important shortcomings. Significant inaccuracies

Ability to analyze and synthesize: irrelevant. Frequent generalizations. Inability to synthesize

Use of references: completely inappropriate

18-20

Knowledge and understanding of the topic: at the threshold level. Obvious imperfections

Analysis and synthesis skills: just enough skills

Use of references: as appropriate

21-23

Knowledge and understanding of the topic: routine knowledge Analysis and synthesis skills. Capacity of adequate analysis and synthesis. Logically and consistent argumentation.

Using references: use of standard references.

24-26

Knowledge and understanding of the topic: good knowledge.

Analysis and synthesis skills: the student has good analysis and synthesis skills. The arguments are expressed consistently.

Using references: use of standard references.

27-29

Knowledge and understanding of the topic: knowledge more than good

Ability to analyze and synthesize: the student has considerable abilities of analysis and synthesis

Use of references: the student has explored the topics

30-30L

Knowledge and understanding of the topic: excellent knowledge.

Ability to analyze and synthesize: the student has considerable abilities of analysis and synthesis.

Use of references: Important insights.

Learning assessment may also be carried out on-line, should the conditions require it.

To ensure equal opportunities and in compliance with current laws, students may request a personal interview in order to plan any compensatory and/or dispensatory measures based on educational objectives and specific needs. Students can also contact the CInAP (Centro per l’integrazione Attiva e Partecipata — Servizi per le Disabilità e/o DSA) through the referring professor within the department, (https://www.cinap.unict.it/content/referenti).

Legal provisions

Interpretation of the law

Distinction between goods and things

Goods

Essential elements of a contract

Obligations and contracts

Novel foods (discipline - food safety - food security- sustainability - market charateristics)

Product labelling

Intellectual Property