Legal Framework and Approval in Food Technology

Department

Master's program Food Technology & Nutrition

Course unit code

24_LTE_MAS_2_6

Number of ECTS credits allocated

3.0

Name of lecturer(s)

Mag. Rangger-Kraft Andrea

Recommended optional program components

none

Recommended or required reading

Natterer A., Lebensmittelrecht, Manz Verlag, 2008
EU Basisverordnung zum Lebensmittelrecht 178/2002
(http://eur-lex.europa.eu/legal-content/DE/TXT/PDF/?uri=CELEX:
02002R0178-20140630&qid=1439203457452&from=EN)-- General Food Law & Food Safety
Regulation (EC) No 178/2002; LMSVG
- Food Hygiene & Microbiological Safety
Regulations (EC) No 852/2004, 853/2004, 2073/2005
- Food Information, Packaging & Claims
Regulation (EU) No 1169/2011; Regulation (EC) No 1924/2006;
Directive 76/211/EEC; Packaging and Packaging Waste Regulation (PPWR)
- Contaminants & Residues
Regulation (EU) 2023/915; Regulation (EC) No 396/2005
- Organic Production & Sustainability
Regulation (EU) 2018/848; Regulation (EU) 2023/1115 (EUDR);
Directive (EU) 2024/1760 (CSDDD)- General principles and requirements of food law - Regulation (EU) 178/2002
- Health Claims - Regulations (EU) 1924/2006, 432/2012
- Food Supplements - Directive 2002/46/EC
- Organic Products - regulation (EU) 2018/848
- Austrian Codex Alimentarius
- UK Competition and Market Authority Guidance on Green Claims
Lebensmittelsicherheits- und Verbraucherschutzgesetz
(http://www.ris.bka.gv.at/GeltendeFassung.wxe?
Abfrage=Bundesnormen&Gesetzesnummer=20004546)

TICPS, Principles and Methods for the Risk Assessment of Chemicals in Food, WHO, 2009

Additional information about examination modalities

Details will be announced at the first course meeting

Level of course unit

Master

Year of study

Spring 2026

Semester when the course unit is delivered

2

Language of instruction

English

Learning outcomes of the course unit

This course introduces students to the foundations of EU Food Law within the EU legal system and in line with WHO principles. Students will learn the key principles of food safety, consumer protection, risk analysis, and the precautionary principle.
The course covers the main EU legal acts governing food production, hygiene, labeling, marketing, and sustainability, as well as the role of EU institutions, EFSA, and national authorities in enforcement. Students will also become familiar with key EU online tools such as TRACES, the Food and Feed Information Portal, and the Register of Health Claims.
By the end of the course, students will be able to apply EU food law rules and general EU law principles to ensure food safety and legal compliance.

Prerequisites and co-requisites

WM1, AI1, LC, LPV, LAS, GM1

Course contents

in General:
- EU Institutions
- Foodstuffs on EU Market – applicable EU principles and legal prerequisites – role of EFSA
- Food supplements
- Organic products
- Labeling – Latest developments on EU level and national level rules (Codex Alimentarius)
- Advertising – EU Claims Regulation – Misleading practices (milestone judgements) – Green Claims - Role of national level bodies
- EU Labeling Information System – Creating different product category labels for the EU market (food / beverage / food supplement)
- Questions before the test and potential remaining points

Planned learning activities and teaching methods

The course comprises an interactive mix of lectures, discussions and individual and group work.

Work placement(s)

none