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HU Credits:
2
Degree/Cycle:
1st degree (Bachelor)
Responsible Department:
Biochemistry & Food Sciences
Semester:
1st Semester
Teaching Languages:
Hebrew
Campus:
Rehovot
Course/Module Coordinator:
Liat Hessel
Coordinator Office Hours:
To be coordinated. Available via mail and phone always.
Teaching Staff:
Liat Hessel
Course/Module description:
The Course details the frameworks of food legislation & standardization in Israel, EU, USA and in international organizations. It provides information on the principal topics of this discipline, emphasizing the legislations on food additives, contaminants, microbiology,pesticide residues, food labeling, allergens, dietary supplememnts, food safety and more.
Course/Module aims:
To provide knowledge in topics related to food legislation and standardization in Israel and outside it.
To Combine topics taught in the course- Food Legislation & Standardization, with topics in certain other Courses taught in the Institute of Biochemistry, Food Sciences and Nutrition.
Learning outcomes - On successful completion of this module, students should be able to:
• Pinpoint the relevant legislation/standard for different food issues.
• Assess the meaning of what is written in the relevant legislation when facing food issues.
• Identify trends in food legislation in Israel or in the world and prepare to cope with them.
• Generate lists of ingredients and nutrition information tables compliant with the Israeli legislation.
Attendance requirements(%):
80%. It is recommended to atend all the classes and to enjoy the possibility of direct learning, frontally.
Teaching arrangement and method of instruction:
Lectures presented while encouraging questions and other forms of active students' participation.
Course/Module Content:
1. Introduction: food legislation and standardization in Israel, the European Union, the United States, international food standards - Codex Alimentarius
2. Legislation of food microbiology
3. Legislation of contaminants in food
4. Legislation of pesticide residues
5. Food safety and risk analysis
6. Legislation of food additives
7. Legislation of nutritional supplements
8. Food labeling legislation, the prohibition of deception and the prohibition of attributing healing properties
9. Legislation of labeling nutrition and health claims
10. Allergen labeling legislation
11. Practice: building a list of ingredients
12. Nutrition labeling legislation
13. Practice: building a nutritional labeling table
14. Novel food / GRAS licensing procedures
15. Regulation of food import to Israel
16. Miscellaneous: components that have undergone genetic engineering, radiation, and more.
Required Reading:
Ministry of Justice- gazettes:
https://www.gov.il/he/Departments/official_gazette
Food Control Service- Ministry of Health- legislation:
https://www.health.gov.il/UnitsOffice/HD/PH/FCS/Pages/legislation.aspx
Standards- Israeli Standards Institution:
https://ibr.sii.org.il/ibr/#/
Ministry of Economy- official standards:
http://www.economy.gov.il/standartization/Pages/OfficialStandardsApp.aspx
European Union- legislation:
https://europa.eu/european-union/law_en
Search of legislation in EU:
https://eur-lex.europa.eu/advanced-search-form.html
USA-legislation:
https://www.usa.gov/laws-and-regs
https://www.archives.gov/federal-register/cfr
Codex Alimentarius:
http://www.fao.org/fao-who-codexalimentarius/en/
Risk Analysis:
http://www.fao.org/3/y4800e/y4800e0o.htm
Additional Reading Material:
Risk Analysis:
http://www.fao.org/3/a0247e/a0247e04.htm
https://www.who.int/foodsafety/publications/micro/riskanalysis06.pdf
Israeli parliament- Knesset- legislation:
https://main.knesset.gov.il/Activity/Legislation/Pages/default.aspx
National Food Control Service- Ministry of Health:
https://www.health.gov.il/UnitsOffice/HD/PH/FCS/Pages/default.aspx
United States of America:
https://www.senate.gov/reference/reference_index_subjects/Laws_and_Regulations_vrd.htm
https://www.usa.gov/how-laws-are-made#item-36597
Grading Scheme :
Written / Oral / Practical Exam / Home Exam 100 %
Additional information:
The lectures will be delivered frontally on Wednesdays 16:15-18:00. The presentations will be posted on the course 'moodle'.
Active participation required and rewarded.
Practical exercises will be incorporated, to allow you to implement what you have learnt in the supportive environment of the course.
At the end of each meeting we will conduct a friendly and gradually understanding check of the principal issues discussed.
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