AGRI-FOOD ECONOMICS AND LAW

Module FOOD LAW

The aim of the class is to provide the basic knowledges about the European Union and national legal provisions in the field of agri-foodstuffs and the repercussions on the issues related to the hygiene, quality, safety and labelling of food products.

Another focus relates to issues concerning consumer protection profiles and the regulatory aspects of novel foods, nutraceuticals and fortified foods. Transversal topics involved are the concept of sustainability in the new European Union legislative framework and the notion of safety.

Frontal lessons, potential participations in seminars and/or conferences. The course consists in 28 hours (14 hours of lectures and 14 hours of class 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 clarifications, the student can reach the professor during the days and in the manner indicated on the professor's website page.

Information for students with Learning Disorders
As a guarantee of equal opportunities and in compliance with current laws, interested students can ask for a personal interview in order to plan any compensatory and/or dispensatory measures, based on their specific needs and on teaching objectives of the discipline. It is also possible to ask the departmental contacts of CInAP (Center for Active and Participatory Inclusion - Learning Disorders), in the persons of professor Anna De Angelis.

None

As per the university didactic regulation and/or course regulation. In any case, the attendance is strongly recommended as it greatly facilitates 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 movement of safe food - novel food

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 student, for the parts indicated with reference to TEXT 1 (Roppo), may 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. 

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

Essential elements of a contract

Obligations and contracts

Novel foods (discipline - food safety - sustainability - market aspects)

Product labelling

Patent