Teacher
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SAIJA ROBERTO
(syllabus)
1. From legislation to the agro-food law system; 2. The international dimension: WTO, Codex Alimentarius, OIV; 3. Food, CAP and Single CMO; 4. Technological and legal innovation and transparency in the agri-food system; 5. Food business, consumer, risk and danger in the European system; 6. The hygiene package, the controls and the penalty system; 7. The Quality Package, the origin of food products and Made in Italy.
(reference books)
F. Albisinni, European food law instruments, UTET Giuridica, fourth edition, 2020 Chapter one: Food and law. Subject and sources; Chapter two: Food law and innovation; Chapter Four: The Systemic Dimension. Definitions, transparency; Chapter six: Consumers and businesses (Reg. 178/2002 as change legislation; The food business); Chapter 7: Food, CAP and Competition; Chapter eight: Control systems, traceability and hygiene package; Chapter eleventh: Quality products and systems; Chapter 12: The origin of agricultural and food products (Customs codes; labeling of origin from a large area; Made in Italy); Chapter fourteenth: The CMO.
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