Food law and policies
- A.A. 2019/2020
- CFU 8
- Ore 40
- Classe di laurea LM-52
The course aims to give the knowledge of the (international, European) discipline of food production and trade, also taking into account consumer rights.
Globalization has increased the complexity and the speed of international trade. At the same time, globalization has created forms of social and cultural uprooting that has highlighted the gradual rediscovery of 'local' issues and the value of 'diversity' and territory (especially in relation to food), including economic aspects. This awareness has changed the methods of food production and has underlined the need for differentiated and sustainable policies, along with the rediscovery of the typical value of territory.
The course aims to give students the tools to understand these dynamics, therefore it analyzes both the rules of food production, food presentation, food quality even in relation to the territory and the environment of production and the policies related to food and consumer protection.
In order to give students the legal tools to understand the issues related to international food law and trade, first of all the course deals with: Analysis of International Treaties annexed to the Treaty of Marrakech (The Agreement on Sanitary and Phytosanitary Measures (SPS), the Agreement on Technical Barriers to Trade (TBT), the TRIPs on food, the Agricultural Agreement).
In order to give students the tools to understand the global dynamics related to food production and agricolture, the course deals with:
- Models of development and Agricultural Policies
- Issues related to sustainable development
- EU and US Food safety law and policies
- Food security policies and Fair Trade
- Food quality and territory
- Consumer information in relation to food (labels, health food and health and nutritional claims)
- 1. (A) Costato, Albisinni (a cura di) European and Global Food Law Cedam, Padova, 2016
--- Non-attending students have to study: Costato, Albisinni, "European and Global Food Law", chapters no. 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 14, 15, 19 and 20.
--- Attending students have to study the educational materials distributed in class and/or uploaded on the webpage related to this course
- Frontal lecturing, seminars, analysis and discussion of case studies and documents; group work and individual research carried out by students; documentary viewing.