Legislation of Agricultural Products and Wine

General

• Code: ΤΑΒΟ-88-Η8
• Semester: 8th
• Study Level: Undergraduate
• Course type: Skills Development
• Teaching and exams language: Greek (English for Erasmus students)
• The course is offered to Erasmus students
• Teaching Methods (Hours/Week): Lectures (3)
• ECTS Units: 4
• Course homepage: https://eclass.emt.ihu.gr/courses/FD342/
• Instructors: Papadopoulos Sotirios

Course Contents

The course covers the basics of food and drink legislation. All relevant legislation will be mentioned, as it is recorded at the end of this outline and how to search for it through the databases of the relevant websites. The course is divided into two sections.

The first section consists of the following subject areas:

• The first thematic field will include the legislation concerning the field, that is, the production of agricultural products, with specific reference to grapes. Legislation concerning approved plant protection actives (pesticides), MRL’s, maximum and minimum doses, irrigation and spray water legislation, soil analysis and sprayer and sprayer regulations, good agricultural codes internship (COG).
• In the second thematic field, legislation will be developed regarding the processing of agricultural products, with an emphasis on wine production. All legislation related to winery operations, safe wine production, HACCP process, labeling legislation and proper storage policy will be analyzed, with an emphasis on wine storage and aging.
• In the third thematic field, the legislation covering the marketing of alcoholic beverages, specifically wines, will be analyzed. The legislation of controls in logistics and in wine shops will be developed.

The second section will focus on the institutions of the EU. and the decision-making mechanism.

• The way of harmonizing the European with the national legislation of agricultural products and wine will be analyzed, the channels of finding the European legislation will be sought.
• How and why decisions are made on agricultural drugs (withdrawals, renewals, new approvals, exceptional approvals, 120-day approvals, minor and recreational drugs).
• Legislation protecting consumer safety will be developed.

Educational Goals

The course material aims to acquaint students with the basic principles of the Legislation in Agricultural Products and Wine. Learning outcomes will be achieved through course objectives:

• To get to know the basic legislation concerning the production and distribution of agricultural products and wines.
• To learn the ways of finding the relevant legislation.
• To recognize the potential risks that may appear at each stage of the production process of an agricultural product, from the production of the grapes to the marketing of the wines, in order to minimize the possibility of food safety problems.
• To get to know all the requirements – obligations – commitments, which arise for agricultural holdings, winemaking units, distribution companies and wine retail stores.
• To know the concepts and usefulness of legislation, to be able to recognize the risks and critical points in the production process of agricultural products.
• To raise awareness of safety issues in the production and processing of agricultural products.
• To learn crisis management from emergency crisis situations (eg Covid-19) and to adjust the quality policy based on the updating of the legislation.

The objectives of the course will be achieved:

• By dividing the legislation according to the thematic field applied.
• By identifying the relevant legislation for each point of the production process
• By developing specific examples with the study and presentation by the students themselves of a study of the application of legislation at a point in the production process.
• By drawing up a project quality plan and completing the relevant legislation.
• By inviting a quality manager from a winery to lecture/discussion live or via skype/zoom.

General Skills

• Decision making.
• Autonomous work.
• Team work.
• Production of free, creative and inductive thinking.
• Work in an interdisciplinary environment.

Teaching Methods

• In the classroom, face to face.

Use of ICT means

• Basic software (windows, word, power point, the web, etc.).
• Support of learning process through the electronic platform / e-class.

Teaching Organization

Students Evaluation

Assessment Method:

• Short Answer Questions,
• Developmental Questions.

Recommended Bibliography

1. Βιβλίο [50661179]: Πρόσθετα Τροφίμων και Νομοθεσία, 2η Έκδοση, Κυρανάς Ευστράτιος.
2. Βιβλίο [12296351]: Νομοθεσία Τροφίμων και Διατροφικοί Κίνδυνοι, Ζαμπετάκης Ιωάννης, Καραντώνης Χαράλαμπος, Κιρκιλλής Χρυσόστομος, Παντελόγλου Αθανάσιος, Στασινός Σωτήρης, Θεοχάρης Σταμάτιος.
3. Πρόσθετα Τροφίμων και Νομοθεσία, 2η Έκδοση.
4. HACCP – Από το H έως το P. Γιάννης Ζαμπετάκης, Νίκος  Γδοντέλης ISBN: 9789608767867.