AGRI-FOOD ECONOMICS AND LAW

Module FOOD LAW

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-foodstuffs and the implications on the issues related to the hygiene, quality, safety and labelling of food products.

A further focus will regard consumer protection profiles and the regulatory aspects concerning innovative food (i.e. novel foods, functional foods, etc). Cross-cutting themes involve the concept of sustainability within the context of the evolving European Union legislative framework and the food-safety and food security principles.

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.

Information for students with Learning Disorders
In accordance with current legislation and in the interest of ensuring equal opportunities, students are entitled to request a personal interview to plan any compensatory and/or dispensatory measures, tailored to their specific needs and aligned with the learning objectives of the course. Students may also contact the departmental representatives of CInAP (Center for Active and Participatory Inclusion – Learning Disorders), specifically Professor Anna De Angelis, for further support. 

None

In accordance with the University's academic regulations and/or the specific course regulations.  In any case, the attendance is strongly recommended as it significantly facilitates and enhances the learning process.

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.

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