REGU09015 2019 Claims and Labelling - Food to Market
Full Title
Claims and Labelling - Food to Market
Transcript Title
Claims and Labelling - Food to
Code
REGU09015
Attendance
N/A %
Subject Area
REGU - 0421 Regulatory Affairs
Department
ESCI - Environmental Science
Level
09 - Level 9
Credit
05 - 05 Credits
Duration
Semester
Fee
€
Start Term
2019 - Full Academic Year 2019-20
End Term
9999 - The End of Time
Author(s)
Frances Lucy, Uma Tiwari, Maria Dermiki
Programme Membership
SG_SFOOD_N09 201900 Postgraduate Certificate in Food Regulatory Affairs
SG_SFOOF_M09 202200 Master of Science in Food Regulatory Affairs
SG_SFOOF_O09 202200 Postgraduate Diploma in Food Regulatory Affairs
Description
This module aims to provide students with information on nutrition and health claims made on foods that relate to labelling, presentation and advertising of foods. This module also includes guidelines on the food information to consumers for pre-packed-for-direct-sale (market).
Learning Outcomes
On completion of this module the learner will/should be able to;
1.
Discuss the labelling requirements and examine the guidelines set on food information to consumers (FIC)
2.
Interpret the guidance on allergens labelling, quantitative ingredients declaration (QUID), nutrition labelling, trans-fats, origin labelling for all pre-packed and loose products
3.
Summarise the legislation relevant to nutrition and health claims used by the Food Business Operators (FBO)
4.
Explore the perception of consumers towards different labels
5.
Recognise different quality labels
Teaching and Learning Strategies
This module will be delivered in a blended learning format (Online delivery) using a combination of distance-learning / e-learning and one workshop for an overall blended learning approach.
Module Assessment Strategies
This is a 100% CA module and the students will be assessed individually and as groups through a variety of assignments: short assessments, case studies and group report.
Repeat Assessments
Learners will repeat either the written assignment or the short assessment with assignment guidelines provided.
Indicative Syllabus
1. Discuss the labelling requirements and examine the guidelines set on food information to consumers (FIC)
- Introduction to food label and labelling requirements, principles, and general guidelines set on food information to consumers to avoid misleading claims: EC No: 1169/2011.
- Discuss the legislation related to food additives
2. Interpret the guidance on allergens labelling, quantitative ingredients declaration (QUID), nutrition labelling, Trans fats, origin labelling for all pre-packed and loose products
- Overview on the mandatory label information, labelling rules for allergens, nutrition labelling for both pre-packed and loose products.
- Comparison of labelling requirements in Europe with other countries
3. Summarise the legislation relevant to nutrition and health claims used by the FBO
- Legislation relevant to nutrition and health claims for specific conditions such as low fat, high fibre etc.
- Health claims and its types, nutrition claims and permitted nutrition claims and also familiarise the role of REFIT :Regulatory Fitness and Performance programme to evaluate the regulation on nutrition and health claims.
- Food industry views on global understanding of nutrition and health claims.
4. Explore the perception of consumers towards the different labels
- Review of the literature in relation to the perception of the labels by the consumers
- Discussion of the use of marketing terms
5 Recognise the different quality labels.
- Voluntary label information, EU quality labels to customers of the quality, origin of the foodstuff (PDO, PGI, TSG), labelling for organic or GMO products and Fairtrade-labelling.
- Quality labelling in Ireland (Bord Bia, Origin Green)
Coursework & Assessment Breakdown
Coursework & Continuous Assessment
100 %
Coursework Assessment
| Title | Type | Form | Percent | Week | Learning Outcomes Assessed | |
|---|---|---|---|---|---|---|
| 1 | Reflection | Coursework Assessment | Assessment | 40 % | OnGoing | 1,2,3,5 |
| 2 | Case studies | Coursework Assessment | Group Project | 30 % | Week 7 | 1,2,3 |
| 3 | Report | Coursework Assessment | Written Report/Essay | 30 % | End of Semester | 4 |
Distance Learning Mode Workload
| Type | Location | Description | Hours | Frequency | Avg Workload |
|---|---|---|---|---|---|
| Workshop / Seminar | Offsite Facility | Assignment Work and Workshop | 10 | Once Per Semester | 0.67 |
Total Distance Learning Average Weekly Learner Contact Time 0.67 Hours
Online Learning Mode Workload
| Type | Location | Description | Hours | Frequency | Avg Workload |
|---|---|---|---|---|---|
| Lecture | Online | Lectures | 2 | Weekly | 2.00 |
| Independent Learning | Not Specified | Independent Learning | 4 | Weekly | 4.00 |
Total Online Learning Average Weekly Learner Contact Time 2.00 Hours
Required & Recommended Book List
Recommended Reading
2007-07-16 Food Labeling Compliance Review [With CDROM] John Wiley & Sons
ISBN 0813821819 ISBN-13 9780813821818
2007-07-16 Food Labeling Compliance Review [With CDROM] John Wiley & Sons
ISBN 0813821819 ISBN-13 9780813821818
Recommended Reading
2014-12-03 Advances in Food and Beverage Labelling: Information and Regulations (Woodhead Publishing Series in Food Science, Technology and Nutrition) Woodhead Publishing
2014-12-03 Advances in Food and Beverage Labelling: Information and Regulations (Woodhead Publishing Series in Food Science, Technology and Nutrition) Woodhead Publishing
Recommended Reading
2008-12-01 Eco-Standards, Product Labelling and Green Consumerism (Consumption and Public Life) AIAA
ISBN 0230537375 ISBN-13 9780230537378
2008-12-01 Eco-Standards, Product Labelling and Green Consumerism (Consumption and Public Life) AIAA
ISBN 0230537375 ISBN-13 9780230537378
Eco-standards, Product Labelling and Green Consumerism As conscientious consumers, we become overwhelmed with alarms about food contamination, climate change, chemical pollution and other environmental and health-related risks. This book explores green and politically engaged consumersim, asking the question: does green labelling offer ways toward a greener and more democratic society?
Required Reading
2015-03-26 Food Law Hart Pub Limited
ISBN 184946670X ISBN-13 9781849466707
2015-03-26 Food Law Hart Pub Limited
ISBN 184946670X ISBN-13 9781849466707
This book provides a broad conspectus on the application of EU and international regulation of the food sector on English law. It is aimed at practitioners and students of this vital and emerging branch of law, which has become an important part of current political and legal debate. It is written not just for lawyers as a statement of current law, but is also aimed at all those involved or interested in the food industry who wish to familiarise themselves with how the law is applied practically in this jurisdiction.The book commences with a short conceptual framework for the study of food law. It then provides a comprehensive and up-to-date account of current English law, explaining fully the detailed processes by which both international and national law and EU decision making have impacted upon most aspects of the production, sale and consumption of food in England.The book explains and assesses the operation of the current law by describing in detail the roles of Government, the Food Standards Agency and local enforcement authorities in the making and enforcing of laws concerning food.The work contains full outlines of the developments in the most significant areas of food law. It concentrates specifically on topics such as food labelling and advertising, quality and compositional requirements, geographical food names, genetic modification, organic production, animal welfare and also the role of law in tackling poor health, obesity, and diet-related disease.The book, though primarily designed as a law text, goes beyond the usual confines of such works. It sets out to explain and describe the impact of successive food crises, such as BSE and the use of horsemeat in beef products, on food safety and transparency requirements. The book considers and assesses how the existing rules on the chemical and biological safety of food impact on our law, and concludes with a review of the developing legal issues concerning the environmental impacts of current and proposed food law, in particular the relationship between food law, climate change and food security.
Module Resources
Non ISBN Literary Resources
as per list
URL Resources
European Food Safety Authority
Food Safety Authority of Ireland
Department of Agriculture, Food and Marine (DAFM)
EU Comission - food labelling legislation
EU Comission - Nutrition and Health Claims
Food and Drug Administration (FDA)
Other Resources
Feunekes GI, Gortemaker IA, Willems AA, Lion R, Van Den Kommer M. Front-of-pack nutrition labelling: testing effectiveness of different nutrition labelling formats front-of-pack in four European countries. Appetite. 2008 Jan 31;50(1):57-70
Cheftel JC. Food and nutrition labelling in the European Union. Food Chemistry. 2005 Dec 31;93(3):531-50.
DG SANCO (2006). Labelling: competitiveness, consumer information and better regulation for the EU. Available at: https://ec.europa.eu/food/sites/food/files/safety/docs/labelling-nutrition_better-reg_competitiveness-consumer-info_en.pdf.
Cowburn G, Stockley L. Consumer understanding and use of nutrition labelling: a systematic review. Public health nutrition. 2005 Feb;8(1):21-8
Additional Information
Adobe Connect - Live Lecture Room Software
IT Sligo Learn On-line Moodle Webpage