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PGCert/PGDip/MSc. (European Food Regulatory Affairs)
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COURSE CONTENT
The aim of the course work is to provide students with a thorough
and in - depth understanding of the elements that make up the food
regulatory process including aspects of food science, health, law,
ethics, policy ,economics, and politics. The research project will
integrate the material from the coursework and apply it to an issue
of present or probable future concern to participants in the food sector.
One of the core aspects of this course , which will be adopted in all
modules, will be the use of a problem/ solution approach in teaching
and learning. This will be achieved by utilising the experience of senior
managers and scientists from all areas of the food sector in addition
to the academic lecturers.
COURSE OUTLINE
Module FOR700C1X: Introduction to the European Union and Food
Regulatory Affairs
The aim of this module is to introduce students to the developments
in the European Union from the Treaty of Rome until the present from
the perspective of food regulation. The historic origins of and the
necessity for a system of food regulation will also be covered. It
also covers the various stakeholders in the food sector and deals
with business versus public interest. Other topics will include:
enlargement of the EU and it's impact on food regulation,
comparative aspects of law, the directional nature of the
regulatory process, the principle of proportionality.
Module FOR702C2X: International Food Regulatory Affairs
In recent years, technological advances in food production, processing
and packaging have lead to the evolution of a complex regulatory
structure not only within the European Union but also globally particularly
since the establishment of the World Trade Organization.
The aim of this module is to introduce the concept of the global
regulation of the food supply. This will include regulation in North
and South America, Asia, Africa and Australia. It will also cover the
major international organizations - FAO, Codex Alimentarius, JECFA,
FDA,WTO and will address the nature of the relationships between the above.
Module FOR701C1X Risk Analysis
The EU has re-iterated its belief that food law, particularly in relation
to food safety should be underpinned by strong science. This scientific
approach is based on the principles of risk analysis and will result in
more relevance, accuracy, reproducibility and transparency. The aim of
this module is to teach students firstly about the concept of risk and
then about the nature of risk in relation to the food supply. The module
will include a detailed investigation of the process and elements of
risk analysis namely risk assessment, risk management and risk communication
in relation to food and will also include relevant aspects of toxicology
and the precautionary principle.
Module FOR704C1X: Food and Health
Health is an essential element in determining quality of life
and the EC's obligations in relation to public health have been
strengthened in recent years. In terms of food and health, the majority
of Europeans have access to an abundant food supply. Other modules in
the course have enphasised the food safety aspect of the relationship
between food and health - namely that food placed on the market should
be safe. However there has been a large increase in several chronic
diseases now recognised as being linked to dietary and lifestyle factors.
The overall aim of this module therefore will be to focus on the
nutritional aspects of the relationship between food and health.
The module will address past, present and future planned EU action
programmes in nutrition and health. Students will be introduced to
concepts in nutrition, optimal nutrition and epidemiology and will
use these concepts to develop their understanding of the relationships
between diet and chronic disease - cancer, cardiovascular disease
and obesity. The way in which this knowledge informs developments
in European food and nutrition policy and developments in the area
of functional foods will also be addressed.
FOR703C2X: Farm to Fork Regulation of the Food Chain
The concept of farm to fork regulation of the entire food chain
is the central tenet of present EU food policy. The overall aim
of this module is to develop a thorough understanding of the totality
and complexity of the concept, to understand how the idea of farm to
fork regulation evolved over time from the previous piecemeal EU
approach, to familiarise students with the range of current and proposed
legislation in the area, and to understand how the new regulatory
process will be implemented in order to ensure that there is clear
responsibility for food safety at all stages of the food chain from
primary agricultural production to final product. This the module will
include: food quality including compositional issues and vertical
legislation, hygiene issues and HACCP, ingredient and distribution
issues including additives, contaminants, residues, labelling, packaging
and distribution .
Module FOR705C1X: Current Issues in European Food Regulatory Affairs
This module will provide students with the opportunity to study the major
food regulatory issues of current concern to EU member states. The nature
of these issues will change with time. Some current issues of concern
include White Paper on Food law; the BSE crisis and the EU response to
it. Other issues include: regulation of genetically modified foods including
labeling; rapid response to food emergencies - for example the Belgian
dioxin crisis in 1999; the EU ban on US hormone treated beef; regulation
of antibiotics in animal feedingstuffs etc. This module will be student
led and will serve to integrate the material from previous modules. Students
will be required to carry out a group project on an agreed topic of common
interest to the individuals involved.
Module FOR706C4X Research project
Each student will carry out an individual research project of six
months duration after completion of the required course work. Students
will work on a project of real significance to one of the stakeholders
in the food sector and will be required to work face -to -face with their
individual stakeholder. In some cases, and after consultation with the
academic supervisor a student may carry out a project of particular
relevance to their employer.
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