2. Professors
  3. IACOVINO Angela
  4. Teaching

FOOD LAW

Angela IACOVINO FOOD LAW

1212100149
DEPARTMENT OF POLITICAL AND COMMUNICATION SCIENCES
EQF6
POLITICAL AND INTERNATIONAL RELATIONS SCIENCE
2025/2026



YEAR OF COURSE 2
YEAR OF DIDACTIC SYSTEM 2019
SPRING SEMESTER
CFUHOURSACTIVITY
640LESSONS
ANGELA IACOVINO T Curriculum
Objectives
GENERAL OBJECTIVE: THE TEACHING OF THE FUNDAMENTAL PRINCIPLES AND INSTITUTES OF FOOD LAW AIMS TO PROVIDE AN OVERVIEW OF THE COMPLEX AND ARTICULATED LEGISLATION ON FOOD SAFETY, THE RIGHT TO FOOD AND QUALITY POLICIES ON FOOD PRODUCTION AND CIRCULATION.
KNOWLEDGE AND ABILITY TO UNDERSTAND: THE TEACHING AIMS TO TRANSMIT TO STUDENTS THE FUNDAMENTAL NOTIONS, THE NECESSARY LEGAL KNOWLEDGE AND THE ABILITY TO UNDERSTAND THE MULTILEVEL REGULATORY SYSTEM ON FOOD, PROVIDING STUDENTS WITH THE CONCEPTUAL TOOLS TO UNDERSTAND THE PROTECTION OF THE RIGHT TO FOOD SAFETY AND THE RIGHT TO ADEQUATE FOOD, THROUGH THE COGNITIVE ACQUISITION OF THE INSTITUTIONAL FOUNDATIONS OF FOOD LAW, THE REGULATORY PRINCIPLES OF SAFETY AND PROTECTION AS WELL AS THE RULES OF FOOD PRODUCTION AND MARKETING.
ABILITY TO APPLY KNOWLEDGE AND UNDERSTANDING: THE TEACHING WILL ENABLE STUDENTS TO UNDERSTAND AND ANALYSE THE GENERAL REGULATIONS ON FOOD PRODUCTION AND CIRCULATION, AS WELL AS THE INSTRUMENTS FOR PROTECTING THE CONSUMER OF FOOD, AND TO DEVELOP THE ABILITY TO APPLY THE PRINCIPLES AND CRITERIA INFORMING THE REGULATIONS TO CONCRETE CASES.
AUTONOMY OF JUDGEMENT: THE TEACHING, WHICH EMPHASISES THE ACQUISITION OF AUTONOMOUS TOOLS FOR KNOWLEDGE AND EVALUATION OF THE DISCIPLINE, WILL ENABLE STUDENTS TO GATHER AND CRITICALLY INTERPRET COMPLEX DATA AND INFORMATION IN THE SPECIFIC FIELD OF FOOD LAW AND THE MOST RECENT REGULATORY MODELS IN THE FIELD.
COMMUNICATION SKILLS: THE TEACHING, THROUGH TECHNIQUES OF READING AND CRITICAL COMMENTARY ON REGULATORY TEXTS, WILL ENABLE THE ACQUISITION OF A PRECISE KNOWLEDGE OF LEGAL TERMINOLOGY. STUDENTS WILL BE ABLE TO USE THE TECHNICAL LANGUAGE OF FOOD LAW CORRECTLY AND TO ARGUE ABOUT THE RELEVANT INSTITUTIONS IN THE LIGHT OF DOCTRINAL AND JURISPRUDENTIAL ORIENTATIONS.
LEARNING SKILLS: THE TEACHING, WHICH AIMS TO FOSTER THE ACQUISITION OF AUTONOMOUS EVALUATION SKILLS IN RELATION TO CONCRETE CASES, WILL ENABLE STUDENTS TO GRASP THE REGULATORY AND JURIDICAL PROFILES RELATING TO THE TOPICS ADDRESSED AND TO EXPOUND ON THE ARGUMENTS, HIGHLIGHTING THE INTERCONNECTIONS BETWEEN THE DIFFERENT TOPICS.

Prerequisites
NONE
Contents
THE TOPICS COVERED DURING THE LESSONS ARE: THE REASONS AND SOURCES OF FOOD LAW: INTERNATIONAL, EUROPEAN AND ITALIAN (4 HOURS); THE FUNDAMENTAL PRINCIPLES OF EU FOOD LAW (2 HOURS); RIGHT TO ADEQUATE FOOD AND FOOD SOVEREIGNTY (2 HOURS); THE JURISPRUDENCE OF THE COURT OF JUSTICE IN FOOD MATTERS (2 HOURS); THE FOOD MARKET (2 HOURS); THE GENERAL OBJECTIVES OF FOOD LEGISLATION (2 HOURS); RISK ANALYSIS AND PRECAUTIONARY PRINCIPLE (4 HOURS); PROTECTION OF CONSUMER HEALTH AND INTERESTS (2 HOURS); FOOD AND FEED SAFETY REQUIREMENTS (2 HOURS); TRACEABILITY AND OBLIGATIONS OF SECTOR OPERATORS (2 HOURS). THE EUROPEAN FOOD SAFETY AUTHORITY: STRUCTURE, FUNCTIONS AND PRINCIPLES GOVERNING ITS ESTABLISHMENT AND OPERATION (4 HOURS); FOOD SAFETY AND HYGIENE IN EUROPEAN UNION LAW (4 HOURS); INFORMATION TO THE FOOD CONSUMER (4 HOURS); MARKETING RULES IN THE EUROPEAN UNION MARKET FOR "SPECIAL" FOODS (4 HOURS).
Teaching Methods
LECTURES
Verification of learning
AN INTERCURSE TEST IS PROVIDED. THE FINAL TEST WILL TAKE PLACE ORALLY. THE FINAL JUDGMENT WILL BE BASED BOTH ON THE RESULT OF THE INTERCOURSE TEST, AND ON THE VERIFICATION OF THE LEVEL OF UNDERSTANDING, KNOWLEDGE AND ARGUMENTATION OF THE SUBJECT.
Texts
L. COSTATO - P. BORGHI - S. RIZZIOLI - V. PAGANIZZA - L. SALVI, COMPENDIO DI DIRITTO ALIMENTARE, WOLTERS KLUWER, LATEST EDITION, CAPITOLI: I, II, III,IV E V.
- MATERIALS PROVIDED BY THE TEACHER.
More Information
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