Paolo
Borghi

On the basis of a general knowledge of the EU institutional framework and of the relationship between EU and national law, the course (1) deals with the basis of the market- and risk regulation in the food and wine sector, (2) deepens some of the most business-sensitive and innovation-related issues of such area of law and (3) discusses with students some most relevant case law.

Food and Wine

The major part of the EU and national food law is structured around the concept of food safety and the legal principles aiming at guaranteeing a reliable risk assessment and an effective risk management. Apart from the food-related issues of quality and intellectual property, the most important “building materials” of the food law are acts establishing the legal principles of food safety, and the administrative procedures and business processes concerning the food safety and the crisis management in that field. More, the entire harmonized regulation concerning the circulation of food in the internal market actually stems from the need to get over national legislations and obstacles driven by food safety concerns; and aims at making it work by harmonizing the safety rules and requirements.
The objective of this course is to give participants the tools to fully understand all the mechanisms above.

Food Innovation and Regeneration