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. All reading assignments will be available as downloads within the modules or via the provided URLs.

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 year in the fall semester. 

Just click here to get started.  Transcript submission is not required through the Lifelong Education program. 

Instructors

Related Content

  • follow us on linkedin
Michigan State University
  • Spartans Will.
  • © Michigan State University

MSU is an affirmative-action, equal-opportunity employer, committed to achieving excellence through a diverse workforce and inclusive culture that encourages all people to reach their full potential.

Michigan State University Extension programs and materials are open to all without regard to race, color, national origin, gender, gender identity, religion, age, height, weight, disability, political beliefs, sexual orientation, marital status, family status or veteran status. Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Quentin Tyler, Director, MSU Extension, East Lansing, MI 48824. This information is for educational purposes only. Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned.

The 4-H Name and Emblem have special protections from Congress, protected by code 18 USC 707.

We comply with the Federal Trade Commission 1998 Children’s Online Privacy Protection Act (COPPA).