Course Overview:
As a result of recent events and changing international relationships, the critical 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 on 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 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 meat hormones are 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.
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 critical 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 procedures
- Main elements of current international food law
- Working with international food law in your business
Key facts:
| Course Dates | 22nd January 2024 |
| Type/Duration | 4 Weeks online |
| Entry Requirements | Graduate level or relevant experience |
| Cost | £850 |
| 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 |
| Cohort | Continued Professional Development |
| Course Logistics | Delivered entirely online through the University of Reading’s Virtual Learning Environment over an eight 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 as Continued Professional Development, or with the award of 5 academic credits for participants completing a postgraduate programme*.*please contact the EPTH office if you wish to complete the module for academic credit. |
| Tutor | Dr David Jukes |
Contact Details:
Contact Name for Enquiries: Fiona Lee or Cathy Crips
Email address: epth@reading.ac.uk
Telephone Number: 0118 378 3312 or 0118 378 8722