2016_17
Educational guide 
Faculty of Chemistry
A A A 
english 
Nutrition and Metabolism (2012)
 Subjects
  FOOD LEGISLATION
   Contents
Topic Sub-topic
1. EUROPEAN FOOD LEGISLTAION


 1.1. Introduction.
1.2. Community food laws and community Management.
1.3. Types of rules and hierarchy.
1.4. Aspects regulated and harmonized at European level.
1.5. Regulated aspects not harmonized at European level.
1.6. Aspects not covered and not harmonized at European level. 1.7. Principle of free movement of goods (Mutual Recognition).
1.8. European Food Safety Authority (EFSA).
1.9. Food legislation in Spain (AESAN...).
1.10. Food legislation in the US (OS. FDA).
1.11. Using the Internet to access information.
2. TYPES OF FOODS FROM A LEGAL PERSPECTIVE

 2.1. Food categories.
2.2. Spanish alimentary code.
2.3. General legislation applicable in Spain and Europe (horizontal regulation).
2.4. Non applicable legislation (drugs).
2.5. ECJ jurisprudence.
2.6. Specific legislation at national and European sectors (vertical regulations).
2.7. Codex Alimentarius.
2.7. Comparison of concepts and regulations between Spain, Europe and United States.
3. FOOD SAFETY


 3.1. Concept of Food safety in Europe: White book on Food Safety.
3.2. Food Chain.
3.3. Food hygiene legislation.
3.4. HACCPS
3.5. Traceability.
3.6. Food controls.
3.7. Guides of national and community hygiene (register guides).
3.8. Comparison between European/ United States models.
4. FOOD QUALITY



 4.1. Concept of food quality regulations.
4.2. Quality Standards (certifications, accreditations).
4.3. Comparison between European and international standards and models.
4.4. Bibliography and information resources.
5. CONSUMER INFORMATION ON FOODS


 5.1. General labelling legislation.
5.2. Specific labelling legislation by sectors.
5.3. Other rules on labelling issues.
5.4. Advertising: nutrition claims and food health.
5.5. Comparison between Europe/United States.
6. PRACTICAL ASPECTS
6.1. Innovation: new ingredients, new technologies.
6.2. Records, notifications and posts to the food market. 6.3. Importations/Exportations.
6.4. Company resources (research centres, industry associations).
6.5. Online information resources.