Course overview

As a result of recent events, and changing international relationships, the key elements of international food law have taken on increased importance for government and industry alike. Through this course you will be introduced to the intricacies of the international attempts to harmonise national controls and establish rules governing food trade. The course begins with a survey of the original attempts to agree international food standards for national adoption with the main focus being on the work of the Codex Alimentarius Commission (CAC). With this historical awareness, you will then tackle the current relationships between the CAC and the World Trade Organisation (WTO). In particular, this will analyse the impact of the WTO’s Sanitary and Phytosanitary Agreement (the ‘SPS Agreement’) on key aspects of EU and UK food legislation.

This may all sound rather theoretical but issues such as genetically modified foods, novel foods and the residue limits for pesticides on crops or hormones in meat are examples of controversial issues subject to evaluation under the WTO rules.

With the imminent changes to the UK’s international relationships (and international legal requirements) forthcoming, this course would be of direct benefit to any professional engaged in exporting products, or whose industry is likely to undergo legal changes in the coming years.

Key facts file

Course Dates:

06 May 2019

Title: International Food Law - The Basics
Type/Duration:

4 Weeks online

Entry Requirements:

Graduate level or relevant experience

Credits: 5
Cost: £600.00
Fee Info:

Discounts available for multiple bookings

CQFW Level: 7
Course Provider: University Of Reading
Provider Reference Number:

FZMR13

Course Arrangements: Full joining instructions will be confirmed by the course provider.
Course Location: Online, University of Reading
Course Logistics:

Delivered entirely online through the University of Reading's Virtual Learning Environment over a four week period, it is suggested that material is reviewed on a weekly basis, however, participants may vary their speed of learning to suit their own requirements.

The course is available to be completed for Continued Professional Development, or with the award of 5 academic credits where participants successfully complete the formative assessment requirements within two weeks of completing the online content.

Tutors:

Dr David Jukes

Learning outcomes

On completion of the course, learners should be able to:

  • Appreciate the interaction of international law with various national laws
  • Explain the origins and background of international food legislation and describe its overall structure and key components
  • Access the legal requirements which are imposed on the food industry
  • Be able to access the relevant legislation relating to your business
  • Engage in the development of future food laws

 

Additional Course Information

 

Areas covered will include:

  • The historical development of international food law
  • Development of modern guidelines and policies
  • Assessment of current policies and proceedures
  • Main elements of current international food law
  • Working with international food law in your business
My AFTP training course has given me greater confidence day-to-day and more insight into the impact of new techniques and technologies.
Andy Russell - Fresh Produce Technologist, Bakkavor

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