Food legislation

Aims

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                                  

Prerequisites


 food chemistry, principles of Analytical Chemistry

Learning Outcomes

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.   

Syllabus

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

Content Delivery

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

EXTERNAL SCIENTIFIC REPORT APPROVED: 2 March 2022 doi:10.2903/sp.efsa.2022.EN-7226   www.efsa.europa.eu/publications EFSA Supporting publication 2022:EN-7226   Food and feed safety vulnerabilities in the circular economy Katy James,  Anthony Millington,  Nicola Randall Harper Adams University Group assignment to be presented on Friday 13th of May by all (2hours presentation) 30% of the total gradeCoursework 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  (Student names and corresponding numbers to be announced on Monday 9.5 in the class) For Tuesday 10.5. 22 TEST I (10 % of the total grade) No 9: Muslim population per world country-Focus on Muslims in Russia (regions, figures, historical elements) No 1-8: presentation of Halal concept in food selection and preparation For Thursday 12. 5.22 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 8 joined project: food authorities in Egypt, Morocco and Tunisia No 5, 7 and 9 joined project: food authorities in Greece. the Netherlands and Russia [power point presentation 15 min (each group) and submission of a word file with more details by Sunday 22nd of May ]  Individual assays: 35% of the total grade to be submitted by  20th of June A critical appraisal between EU https://ec.europa.eu/food/food_en and international legislation (USA, Canada, China and  YOUR COUNTRY) No 1.  Addition of vitamins No 2. Trans fat in foods No 3. Feed additives - Enzymes No 4. Health Claims No 5.  Nutrition Claims No 6. Olive oil legislation No 7.  Addition of minerals No 8. Organic foods No 9.  PDO/PGI food products GROUP assignment for Friday 13.5.22EXTERNAL SCIENTIFIC REPORT APPROVED: 2 March 2022 doi:10.2903/sp.efsa.2022.EN-7226   www.efsa.europa.eu/publications EFSA Supporting publication 2022:EN-7226   Food and feed safety vulnerabilities in the circular economy Katy James,  Anthony Millington,  Nicola Randall Harper Adams University Group assignment to be presented on Friday 13th of May by all (2hours presentation) 30% of the total grade