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 For Tuesday 8.6.2021 TEST I (5 % of the total grade) No 4: presentation of the characteristics of the Vegan Diet (all types) No 1,2,3,5,6: presentation of Halal concept in food selection and preparation (oral presentation 5 min for Fotini, and 15 min for the Halal group) For Wednesday 9. 6.2021 TEST1I (15% of the total grade) No 1,2 and 6 joined project: food authorities in Algeria, Belgium and France: critical appraisal of the three organizations No 3, 4 and 5 joined project: food authorities in Egypt, Greece and Tunisia [power point presentation 15 min (each group) and submission of a word file with more details by Friday, 11th June] Individual assays: 40% of the total grade to be submitted by 25th of June A critical appraisal between EU and international legislation (USA, Canada, China) No 1. Addition of vitamins and minerals No 2. Food supplements No 3. Foods for specific groups No 4. Natural Mineral Waters and Spring Water No5. Nutrition and Health Claims No6. Trans fat in foods https://ec.europa.eu/food/food_en COVID-19 pandemic crisis and food safety: un unexpected (???) driver (Group assignment (25% of the overall grade) Literature review (google scholar) and classification of issues related to the implications of the pandemic to the international food chain system] Word file to be submitted by Thursday midnight