FZMR10-Understanding & Implementing European Union Food Law

Module Provider: Food and Nutritional Sciences
Number of credits: 10 [5 ECTS credits]
Level:7
Terms in which taught: Autumn term module
Pre-requisites:
Non-modular pre-requisites:
Co-requisites:
Modules excluded:
Current from: 2021/2

Module Convenor: Dr David Jukes
Email: d.j.jukes@reading.ac.uk

Type of module:

Summary module description:
The module develops knowledge and understanding of matters relating to European Union food law. Topics covered include:

The historical development of EU food law
The main elements in current EU food law
The procedures and policies used by the EU to develop legislation
The relationship between the EU legislation and wider international policies
A deeper consideration of some key legislative topics (for example, food labelling, food additives or food hygiene)

Aims:
The module aims to enhance a student£s ability to

Effectively identify and meet requirements derived from EU food law, and
Participate in, and contribute to, the future development of European food law

Assessable learning outcomes:
On successful completion of the module learners will be able to:

Explain the origins and background to EU food legislation and describe its overall structure and key components
Explain the relationship between EU law and national law (e.g. the UK)
Access the legal requirements which are imposed on the food industry
Assist food companies in compliance with legal obligations deriving from EU food law
More effectively participate in influencing the development o f future EU food law.

Additional outcomes:
The following transferable skills will be developed in this module:

Critical evaluation and dissemination of information from a variety of sources
Effective communication of scientific information in oral and written format with scientific rigour
Debating skills

Outline content:
The following topics will be covered during the module:

Introduction to the EU and its global relevance
Historical development of EU food law
Current policies and procedures
The role of the European Food Safety Authority in the provision of scientific advice
Relationships between the EU Institutions and activities in Member States
Main elements of current EU food law
Detailed evaluation of selected food law topics

Global context:
The European Union is a key market for many countries around the world and ensuring compliance with its requirements is a major issue for them. The EU also often acts as a leader in the establishment of effective food law and related control systems and its legislation is frequently used as a basis for other national or regional food law.

Brief description of teaching and learning methods:
The module consists entirely of internet-based course material (including audio/visual files, pdf documents and web links) with exercises provided for each element enabling students to assess their understanding and progress. Interaction with the course leader will be available using discussion fora.

The module will consist of ten weeks of distance learning material, including video lectures, guided reading, interactive workbooks and online discussion boards. Discussion and feedbac k will take place through the Virtual Learning Environment associated with the module and e-mail.

Contact hours:

Ìý	Autumn	Spring	Summer
Lectures	10
Tutorials	10
Guided independent study:	80
Ìý	Ìý	Ìý	Ìý
Total hours by term	100
Ìý	Ìý	Ìý	Ìý
Total hours for module	100

Summative Assessment Methods:

Method	Percentage
Written assignment including essay	30
Report	50
Oral assessment and presentation	20

Summative assessment- Examinations:

Summative assessment- Coursework and in-class tests:
1) 2 written assignments - Two tasks requiring a short written submission (limited to 1000 words) will be set on topics linked to the course material. For submission in Weeks 3 and 6 of the course.
2) Oral presentation (as a video recording) - A 10 minute presentation critically evaluating the EU approach to legislative food law topic. The presentation will be done at distance using screen captured technology to be submitted as a recorded screencast. For Submission in Week 10 of the course.
3) Written report - A critical review (2000-2500 words) of the development and application of EU law for the legislative food law topic used in oral assessment. For Submission within 2 weeks of the completion of the course.

Formative assessment methods:

Penalties for late submission:

The following penalties will be applied to coursework which is submitted after the deadline for submission in accordance with the °ÄÃÅÁùºÏ²Ê¿ª½±¼Ç¼ policy:
£ where the piece of work is submitted after the original deadline (or any formally agreed extension to the deadline): 10% of the total marks available for the piece of work will be deducted from the mark for each working day (or part thereof) following the deadline up to a total of five working days.
£ where the piece of work is submitted more than five working days after the original deadline (or any formally agreed extension to the deadline): a mark of zero will be recorded.
The °ÄÃÅÁùºÏ²Ê¿ª½±¼Ç¼ policy statement on penalties for late submission can be found at:
http://www.reading.ac.uk/web/FILES/qualitysupport/penaltiesforlatesubmission.pdf

Assessment requirements for a pass:
A mark of 50% overall in all assessed work.

Reassessment arrangements:
In the event of a student failing the module they will be reassessed based on resubmission of failed coursework assignments or equivalent pieces of work. Module marks are capped at 50% for passes at 2nd attempt.

Additional Costs (specified where applicable):

1) Required text books:Ìý

2) Specialist equipment or materials:Ìý

3) Specialist clothing, footwear or headgear:Ìý

4) Printing and binding:Ìý

5) Computers and devices with a particular specification:Ìý

6) Travel, accommodation and subsistence:Ìý

Last updated: 25 November 2021