The course aims to provide a systematic overview of the subject by describing the structural and functional characteristics of the most important institutions and by analysing issues related to food regulation, food production and distribution, food safety and producer responsibility.
Upon completion of the course, students will be able to identify the relevant regulatory framework and to use the legal concepts acquired to describe, analyse and interpret regulatory developments and the most recent judicial rulings.
Students must have a basic understanding of agri-food market law.
The course includes a combination of lectures, case simulations, and laboratory activities that require active student participation.
The examination consists of an oral presentation on the selected topic, followed by a discussion aimed at assessing the knowledge acquired. Non-attending students are required to take an oral examination on the contents of the textbook.
The assessment of the student’s acquired knowledge consists of an oral exam, aimed at assessing the student’s understanding of the subject matter, their ability to connect and summarize it in a concise, complete, organized, and structured manner, using technical and formally correct vocabulary. The oral exam will be graded on the following scale.
30-30 with honors. Complete, detailed, and in-depth knowledge of the subject matter, with correct terminology. Excellent understanding, distinguishing key points and developing interdisciplinary connections. Consolidated ability to apply knowledge and analyze results. Clear, structured, logical, and concise presentation.
28-29: In-depth knowledge, correct terminology, and explanation of the main concepts. Solid understanding, framing of key points, and discussion with individual insights. Excellent ability to apply knowledge and analyze results. Clear, articulate, logical, and mature presentation, albeit with some inaccuracies.
25-27: Extensive knowledge, although without fully explaining the relevant content. Use of terminology, not always accurate, identifying key concepts. Adequate understanding, distinguishing key points without fully framing them. Good ability to apply knowledge. Clear presentation, but not always complete, with schematic organization and sometimes fragmented thoughts.
22-24: Acceptable knowledge, albeit with gaps and some confusion in certain concepts. Essential understanding, not always framing the topics or inaccurate. Fair ability to apply fundamental concepts. Correct presentation, but without a clear and coherent structure, including irrelevant material.
18-21: Limited knowledge, with numerous gaps and an inability to illustrate key concepts completely and accurately. Basic understanding, with difficulty distinguishing and framing key points correctly. Uncertainty in applying the fundamental concepts of the subject.
Fail: Poor, fragmented, and incomplete knowledge, lacking essential content. Serious errors in comprehension, failure to answer numerous questions, and failure to identify key concepts. Errors in applying fundamental concepts, failure to achieve an acceptable level of articulation of thought.
Aa.VV. Compendio di diritto alimentare, XI° edizione
The module, building on the knowledge acquired in the course on agri-food market law, will further explore the following topics of particular relevence in the field of food law: food hygiene legislation, food business operators' responsability, including liability for defective products, the fairness of commercial information, front-of-pack information, the protection of quality products (PDO, PGI, TSG, organic), as well as nutrition and health claims. Particular attention will be paid to innovation in the agri-food sector, identifying the rules laid down by the legal system to ensure the proper functioning of the internal market and the protection of legally relevant interests.
