TitleFood legislationCodeFQC545.1410.1Dates14-18/05/18DescriptionN/AAimsTitleFood legislationCodeFQC545.1410.1Dates15-19/05/17 DescriptionN/AAims to provide background in UNDERSTANDING FOOD LEGISLATION (food purity, food adulteration, food safety, food hygiene), EVOLUTION OF LEGISLATION, INTERNATIONAL STANDARDS (Codex Alimentarius), Food legislative bodies and related organizations, European legislation toward USA, etc., European requirements after 2000. · to provide experience in Current topics and case studies
food chemistry, principles of Analytical Chemistry
competence in understanding how to search for legislative requirements of a certain food issue, students will be able to give definitions and principles met in current food law documents (adulteration, purity, safety, traceability, denomination of origin, etc), familiarization with international bodies related to food standards (FDA, EFSA, WTO, Codex Alimentarius Committee, etc) skills in preparing dossiers with information on the legal requirements for food components and additives These learning outcomes will be used as reference criteria for student’s evaluation of the component.
PART A. 1. Definitions - Global trends in Food Law - An overview 2. Codex Alimentarious 3. World Trade Organization 4. European Legislation 5. Food law in the USA Part B. 1. Food labeling 2. Nutrition labeling 3. Health claims and other types of claims 4. Nutritional guidelines Part C 1. Food Hygiene 2. Food safety 3. The elements of risk analysis 4. food Additives authorization process 5. Food residues-food contaminants Part D 1. Products of geographical indications and designations of origin – Products of specific character 2. Products of biotechnology –other Novel Foods 3. Organic foods 4. Irradiated foods 5. Functional food
Part A is an introductory part, part B introduces the student to the important issue of labelling, various types of claims and other means to mediate health messages to consumers. Part C deals with the most important current issues. Part D gives legislative requirements that cover different types of foods that are marketed internationally.
Coursework and assignment details· a list of the assignments and examinations as well as their percentage weighting of total grade, a specification whether they consist of individual or group work (a) Presentation of students as a group/s on EFSA and national food authorities in Egypt, Tunisia, Algeria, Τurkey, Jordan and Greece –intervention by the instructor on the issue (10% of the total grade) (b) Presentation of students individually or in small groups on special issues–intervention by the instructor on the issue – (30% of the total grade) © oral intervention 5% (during the course) (d) project per individual, 55% of the total grade Thessaloniki 18.5.2020