Food Law

44B0752

Bachelor

German

5.0

only summer term

1 semester

The lecture provides an overview of the entire German and EU-harmonized food law with current references to legislation, case law and food law practice.

The focus is on understanding the legal contexts and their relevance for the development, production and distribution of food.

Students should be encouraged and enabled to "think legally" in order to better understand regulatory structures and the meaning, purpose and means of legislation.

The material requirements for food are dealt with, e.g. the use of additives or the enrichment of food with substances for nutritional purposes. Authorization requirements for certain foods, e.g. novel foods, are also considered.

Furthermore, the requirements for the permissible treatment of foodstuffs, in particular with regard to their preservation or "embellishment", are addressed.

Finally, the requirements for food information/labeling play an important role, especially with regard to protecting consumers from deception.

1. Introduction

• Origin of food law
• Regulatory objectives
• Regulatory areas
• Basic features of the legal system in Germany and the EU

 2. Differentiation of food from other product groups

• The concept of food Medicinal products
• Cosmetics
• Narcotics
• Toys
• Biocides
• Other product categories

3. Requirements for the composition of foodstuffs (1)

• Recipe legislation
• Guidelines of the German Food Code

4. Requirements for the composition of foodstuffs (2)

• The use of additives and processing aids

5. Requirements for the composition of foodstuffs (3)

•  The fortification of foods

6. Novel foods (“novel foods”)

• Definition
• Obligation to obtain authorization

7. Hazard prevention

• Safe handling of food
• Food hygiene
• Self-monitoring systems

8. Food Information Law (1)

• Nutrition and health claims for foods

9. Food Information Law (2)

•  Mandatory food information

10. Food Information Law (3)

• The prohibition of misleading food claims

11. Food Safety Law

• Definitions of “food safety” and “marketability” of a foodstuff
• Legal consequences of deviations
• Market-related measures such as product recalls and withdrawals

12. Further areas of regulation

• Genetically modified food
• Requirements for the redistribution of food (food donations, distribution to and from food banks)

The total workload for the module is 150 hours (see also "ECTS credit points and grading").

• Written examination or
• oral exam or
• Homework / Assignment or
• Oral presentation, with written elaboration

No knowledge of food law is required.

Students who have successfully completed this module have a broad knowledge of the basics of food law.

Students have an awareness of “food law pitfalls”, e.g. in product development. They are familiar with the working methods of supervisory authorities and courts.

The students are practiced in dealing independently with legal texts and they can understand basic food law court decisions.

Students are able to “think legally” in order to better understand regulatory structures and the meaning, purpose and means of legislation.

Students are able to present food law issues in form of a presentation and are able to engage in well-founded professional discussion in this subject area - also with trained lawyers.

Students can present food law issues in the form of a lecture. and are able to engage in well-founded professional discussion in this subject area - also with trained lawyers.

Students are able to engage in well-founded professional discussion in this subject area - also with trained lawyers.

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• Grube, Markus

• Grube, Markus