Food Laws and Regulations in the European Union

Course Code: FSC 812

Credits: 3 credits

This course is designed to provide practical knowledge for those who must understand the legal and regulatory complexities of the flow of food and agricultural products in the European Union. The course provides an overview of the EU, the procedures, EU food law history, current status of EU food law, the official control and import controls, national food control systems, food labeling, controlling additives and contaminants, HACCP, and food hygiene in the EU.

This course is taught by Professor Martin Holle, Professor of Food Law and Administrative Law at Hamburg University of Applied Sciences (Germany). The course is designed to provide students with an opportunity to apply this knowledge in a practical way and in a manner that is unique to the student’s background and interests.

The course syllabus is subject to change each semester but generally covers the following topics:

  • The history of the formation and the nature of the European Union
  • The organization and procedures of the European Union
  • The structure of the regulatory system, major laws, and current status of EU food law
  • The inspection programs, inspections, and the rapid alert system
  • How national food controls systems operate in some different EU member states
  • Key food labelling requirements
  • Controls on food additives and contaminants
  • The regulation of PARNUTS, food for special groups, and food supplements
  • Requirements for nutrition and health claims
  • Food hygiene control and HACCP in the EU
  • The regulatory requirements for importing food into the EU
  • The problem and nature of food fraud


This course is offered each fall semester.

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