European Union Policies, Regulations and Best Practices in Sustainable Food Production and Consumption

Curriculum

Teaching course for Master’s students in Environmental Science
and Master’s students in Food Technologies
Location: Department of Biochemistry and Environmental Control,
National University of Food Technologies (NUFT),
Volodymyrska 68, Kyiv, 01601 Ukraine
Teaching period: 2016/2017, 2017/2018 & 2018/2019 academic years; spring semester

Courses Description:

  • Prof. in charge 1 Prof. Igor Yakymenko
    Typology Lecture
    Seminar
    Summer course
    Training course
    Intensive course
    Distance learning course
    Description Teaching course for Master’s students in Environmental Science & Environmental Protection, and for Master’s students in Environmental Control & Audit;
    Location: Department of Biochemistry and Environmental Control,
    National University of Food Technologies,
    Volodymyrska 68, Kyiv, 01601 Ukraine;
    Teaching staff: Prof. Igor Yakymenko, Assist. Prof. Yuliya Voytenko Palgan; Yevgeniy Shapovalov;
    Teaching period: 2017/2018; 2018/2019 & 2019/2020 academic years; spring semesters;
    Course Description
    The course addresses key elements of sustainable development strategy, adherence of the European Union to sustainable development and mainstreaming sustainable development strategy into EU policies. The course highlights principals, current progress and challenges in sustainable production and consumption in the EU and prepares students to particular teaching courses on sustainable food production and consumption. The course describe a leading role of the EU in overcoming of global challenges for sustainable development, including global poverty, food security, climate change, resource and energy deficiency. The course is carried in 20 hours of lectures and 20 hours of seminars. The lectures are given to the students of particular department together (up to 60 students), the seminars are carried in each academic group separately (up to 30 students). Thus, the course covers 40 contact hours (20 hours of lectures + 20 hours of seminars) or 60 contact hours (20 hours of lectures + 2x20 hours of seminars) depending on one or two academic groups of students involved.
    Each academic years one group of Master’s students in Environmental Science & Environmental Protection and one group of Master’s students in Environmental Control & Audit will be taught.
    Learning Outcomes
    At the end of the course students should be able to:
    • use correct terminology related to sustainable development strategy both in Ukrainian and in English;
    • explain interconnections between three key components of sustainable development strategy;
    • explain goals and prospects of the EU strategy for sustainable development as reflected in the EU Treaties and Strategies;
    • describe the principles and targets of Europe 2020 strategy;
    • understand key priorities and practical approaches for sustainable production and consumption in the EU;
    • explain key indicators of sustainable development according to the Eurostat methodical approach;
    • understand links of sustainable development strategy with public health, food security, risk of poverty, and other social issues;
    • describe natural resources’ challenges in the EU and over the world;
    • exemplify the leading role of the EU in adherence to sustainable development strategy over the world;
    • make a critical comparison of Europe 2020 and Ukraine 2020 strategies;
    • exemplify the best practices in sustainable development strategies over the EU member states.
    Course schedule
    Weeks Form of study Themes
    1-2 Lecture
    (2 hs)
    Seminar
    (2hs)
    1. Key elements of sustainable development strategy. United Nations activities on elaboration of sustainable development strategy (“Our common future”, Rio declaration, Agenda 21, Millennium Development Goals, ”The future we want”, The 2030 Agenda).
    3-4 Lecture (2 hs)
    Seminar (2 hs)
    2. Mainstreaming sustainable development into EU policies (Treaties of Maastricht and Lisbon, Lisbon strategy, 2006 and 2009 Reviews of the European Union strategy for sustainable development).
    5-6 Lecture (2 hs) Seminar (2 hs) 3.The strategy of the EU for smart, sustainable and inclusive growth: the priorities and targets (Europe 2020).)
    7-8 Lecture (2 hs) Seminar (2 hs) 4. Indicators of sustainable development. UN multi-level indicators of sustainable development. Eurostat analysis of sustainable development progress in the EU.
    9-10 Lecture (2 hs) Seminar (2 hs) 5. Sustainable production and consumption in the EU: resource productivity, waste treatment, emission control, energy consumption, and environmental management systems. Challenges of sustainable food production and consumption in the EU.
    11-12 Lecture (2 h) Seminar (2 hs) 6. The policy of the EU on climate change and energy. The 20/20/20 climate/energy targets. The leading role of the EU in overcoming of global climate change challenge.
    13-14 Lecture (2 hs) Seminar (2 hs) 7. Social inclusion and public health progress in the EU. Promotion of healthy diet and healthy lifestyle behaviors in the EU.
    15-16 Lecture (2 hs) Seminar (2 hs) 8. Natural resources challenge in the EU and over the world (Nature 2000, the 7th EAP, Europe 2020).
    17-18 Lecture (2 hs) Seminar (2 hs) 9. Global partnership for sustainable development. Role of the EU in global poverty overcoming.
    19-20 Lecture (2 hs) Seminar (2 hs) 10. The European Union strategy for sustainable development as a roadmap for Ukraine. Comparison of Europe 2020 and Ukraine 2020 strategies.
    20 Exam Written exam
    Teaching methods
    Interactive lectures based on Power Point presentations, analysis of scientific literature, statistical data and analytical reports, in-class debates, student’s presentations and peer reviews, e-learning.
    Grading
    The final grade is composed based on the following categories:
    Written Exam determines 30% of the final mark.
    Other determines 70% of the final mark.
    Within the Written Exam category, the following assignments need to be completed:
    Open ended Questions which comprises 15% of the final mark.
    Case Study Essay which comprises 15% of the final mark.
    Both parts are based upon the lectures and/or the assigned reading material. The short questions test the student’s capability to understand, remember and explain key issues on the course. The case study exam tests the student’s ability to apply his/her skills in a practical, real-life simulating situation in a coherent and persuasive manner.
    Within the Other category, the following assignments need to be completed:
    Participation in Class activities which comprises 70% of the final mark.

    Reading list
    Books
    Yakymenko I. Sustainable development strategy: European dimension. Kyiv: NUFT, 2016. Rogers P, Jalal K, Boyd J. An Introduction to Sustainable Development. Routledge, 2012.
    Sachs J. The Age of Sustainable Development. Columbia University Press, 2015. Adams W. Green development: Environment and development in changing world. London, 2008.
    UN documents
    Report of the World Commission on Environment and Development: Our Common Future. Oslo, 1987.
    The Rio Declaration on Environment and Development. 1992.
    Millenium Declaration/Millennium Development Goals. 2000.
    The 2030 Agenda for Sustainable Development. New York. 2015.
    Building of common vision for sustainable food and agriculture. Principles and Approaches. FAO. 2014.
    EU documents
    Mainstreaming sustainable development into EU policies: 2009 Review of the European Union Strategy for Sustainable Development. Brussels, 24.7.2009. COM (2009) 400 final.
    Europe 2020. A strategy for smart, sustainable and inclusive growth. Brussels, 3.3.2010. COM (2010) 2020.
    Sustainable development in the European Union. 2015 monitoring report of the EU Sustainable Development Strategy. Eurostat. 2015.
    Roadmap to a Resource Efficient Europe. Brussels, 20.9.2011. COM (2011) 571 final. Sustainable Consumption and Production. DG Environment. Newsletter #3. Feb 2013. On the Sustainable Consumption and Production and Sustainable Industrial Policy Action Plan. Brussels, 16.7.2008. COM (2008) 397 final.
    Decision No 1386/2013/Eu of the European Parliament and of the Council of 20 November 2013 on a General Union Environment Action Programme to 2020 ‘Living well, within the limits of our planet”.
    Impact The course will enhance awareness of Master’s students in key aspects of sustainable development strategy, adherence of the European Union to sustainable development strategy and mainstreaming of sustainable development approaches into all EU policies. The students will be able to begin their professional careers with understanding of the European Union principles and practical approaches in sustainable production and consumption, overcoming of poverty, climate change challenges and natural resource depletion. The course will stimulate further learning and research in the European Union studies, particularly in the EU sustainable development approaches.
    N° of hours2
    1st acad. year: 2st acad. year: 3st acad. year: Total over 3 years:
    60 60 60 180
    N° of students
    50 50 50 150
    Discipline of audience 3 Environmental Science
    Year/type of study 1st cycle (Bachelor)
    2nd cycle (Masters)
    3rd cycle (Postgraduate)
    Doctoral studies
    Summer school
    Nature 4 Compulsory
    Optional
    New
    Existing
    Timing 5 1st year
    2st year
    3st year
    1st semester
    2st semester
  • Prof. in charge 1 Prof. Igor Yakymenko
    Typology Lecture
    Seminar
    Summer course
    Training course
    Intensive course
    Distance learning course
    Description Teaching course for Master’s students in Environmental Science & Environmental Protection, and for Master’s students in Environmental Control & Audit;
    Location: Department of Biochemistry and Environmental Control,
    National University of Food Technologies,
    Volodymyrska 68, Kyiv, 01601 Ukraine;
    Teaching staff: Prof. Igor Yakymenko, Assoc. Prof. Yuliya Voytenko Palgan; Yevgeniy Shapovalov;
    Teaching period: 2017/2018; 2018/2019 & 2019/2020 academic years; spring semesters;
    Course Description
    This course considers EU technical regulations and standardization on food production, food quality and food consumption. The course covers the following issues: principles, goals and tasks of European Union regulations and standardization in different dectors of food industry; assessment of food product conformity with the requirements of European standards; application of HACСP system in the EU; certification procedure in food industry in the EU. The course is a solid background for understanding of modern state of food production, food quality and food management in the EU. The lectures are given to the students of particular faculty altogether (up to 60 students), the seminars are carried in each academic group separately (up to 30 students). Thus, the course covers 40 contact hours (20 hours of lectures + 20 hours of seminars) or 60 contact hours (20 hours of lectures + 2x20 hours of seminars) depending on one or two academic groups of students involved. Each academic years one group of Master’s students in Environmental Science and Environmental Protection and one group of Master’s students in Environmental Control and Audit (60 students) will be taught.
    Learning Outcomes
    At the end of the course students should be able to:
    • understand the principles of the regulation system and standardization in the EU;
    • analyze the system of European regulation and standardization in food production and provide prospective ways to adapt national regulations and standards in the field in accordance with the European ones; explain the application of HACСP principles in the EU.
    • analyze the system of the EU policy on conformity assessment of food products; provide practical application in the European regulations of food production and quality;
    • describe the contemporary state and challenges of European regulations in food production and consumption;
    • analyze the principles of certification of food products in the EU;
    • define the role and the significance of European Union regulations and standardization on food products for Ukrainian producers and consumers.
    Course schedule
    Weeks Form of study Themes
    1-2 Lecture
    (2 hs)
    Seminar
    (2hs)
    1. European Union systems of technical regulations and standardization. European Committee for Standardization.
    3-4 Lecture (2 hs)
    Seminar (2 hs)
    2. General principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety (Regulation (EC) No 178/2002).
    5-6 Lecture (2 hs) Seminar (2 hs) 3. The application of HACCP principles / ISO 22000 for evaluation and management of the risk in food production. Basic requirements of EU food hygiene.
    7-8 Lecture (2 hs) Seminar (2 hs) 4. Labelling of food products as part of the policy on sustainable consumption and production in the European Union. The requirements to organic farming products. Ecolabelling.
    9-10 Lecture (2 hs) Seminar (2 hs) 5. Practice of application of Codex Alimentarius standards in the EU. Regulations on food supplements permitted for use in food products in the EU.
    11-12 Lecture (2 h) Seminar (2 hs) 6. Regulations on production, use and recycling of GMOs as feeds and raw material for food production in the EU.
    13-14 Lecture (2 hs) Seminar (2 hs) 7. Management of toxic substances in food products in the EU.
    15-16 Lecture (2 hs) Seminar (2 hs) 8. European Union regulations on meat and dairy production, including regulations on raw materials.
    17-18 Lecture (2 hs) Seminar (2 hs) 9. The requirements of European Union regulations on fruit and vegetable processing.
    19-20 Lecture (2 hs) Seminar (2 hs) 10. Approximation of Ukrainian technical regulations and standards in food production and food quality to the EU technical regulations.
    20 Exam Written exam
    Teaching methods
    Interactive lectures based on Power Point presentations, analysis of scientific literature, statistical data and analytical reports, in-class debates, student’s presentations and peer reviews, e-learning.
    Grading
    The final grade is composed based on the following categories:
    Written Exam determines 30% of the final mark.
    Other determines 70% of the final mark.
    Within the Written Exam category, the following assignments need to be completed:
    Open ended Questions which comprises 15% of the final mark.
    Case Study Essay which comprises 15% of the final mark.
    Both parts are based upon the lectures and/or the assigned reading material. The short questions test the student’s capability to understand, remember and explain key issues on the course. The case study exam tests the student’s ability to apply his/her skills in a practical, real-life simulating situation in a coherent and persuasive manner.
    Within the Other category, the following assignments need to be completed:
    Participation in Class activities which comprises 70% of the final mark.

    Reading list
    Books
    Togachynska O. Nychyk O. International regulation and standardization in food industry. Course of lectures. Kyiv: NUFT, 2017: 110 p.
    Road Map for Quality. Guidelines for the Review of the Standardization, Quality
    Management, Accreditation and Metrology (SQAM) Infrastructure at National Level /
    International Trade Centre UNCTAD/WTO. Geneva: ITC, 2004: 103 p.
    Kuzmina O. International system of standardization and certification. Kyiv. 2012: 450 p.
    Building of common vision for sustainable food and agriculture. Principles and Approaches. FAO. 2014.

    International documents
    Good Manufacturing Practices (GMP) and Hazard Analysis and Critical Control Point (HACCP) Course, INPPAZ - PAHO - WHO.
    Codex Alimentarius Food Hygiene Basic Texts. Food and Agricultural Organization of the United Nations. World Health Organization, 2001
    ISO 22000 : 2005 Food safety management systems - requirements for any organization in the food chain.
    EU documents
    Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety.
    Regulation (EC) No 66/2010 of the European Parliament and of the Council of 25 November 2009 on the EU Ecolabel.
    Council Regulation (EC) No 834/2007 of 28 June 2007 on organic production and labelling of organic products and repealing Regulation (EEC) No 2092/91.
    Directive 2000/13/EC of the European Parliament and of council of 20 March 2000 on the approximation of the laws of the Member States relating to the labelling, presentation and advertising of foodstuffs.
    Regulation (EC) No 852/2004 of the European Parliament and of the Council of 29 April 2004 on the hygiene of foodstuffs
    Directive 2001/18/EC of the European Parliament and of the Council of 12 March 2001 on the deliberate release into the environment of genetically modified organisms and repealing
    Council Directive 90/220/EEC - Commission Declaration
    Commission Implementing Regulation (EU) 2015/595 of 15 April 2015 concerning a coordinated multiannual control programme of the Union for 2016, 2017 and 2018 to ensure compliance with maximum residue levels of pesticides and to assess the consumer exposure to pesticide residues in and on food of plant and animal origin .
    Council Regulation (EC) No 834/2007 of 28 June 2007 on organic production and labelling of organic products and repealing Regulation (EEC) No 2092/91.
    Commission Regulation (EC) No 889/2008 of 5 September 2008 laying down detailed rules for the implementation of Council Regulation (EC) No 834/2007 on organic production and labelling of organic products with regard to organic production, labelling and control.
    Regulation (EC) No 854/2004 of the European parliament and of the Council of 29 April 2004 laying down specific rules for the organisation of official controls on products of animal origin intended for human consumption.
    Regulation (EC) No 852/2004 of the European parliament and of the council of 29 April 2004 on the hygiene of foodstuffs.
    Commission decision of 29 April 2004 laying down animal and public health and veterinary certifications conditions for introduction in the Community of heat-treated milk, milk-based products and raw milk intended for human consumption (notified under document number C(2004) 1691) (2004/438/EC) .
    Council Directive 92/46/EEC of 16 June 1992 laying down the health rules for the production and placing on the market of raw milk, heat-treated milk and milk-based products.
    Council Directive 2002/99/EC of 16 December 2002 laying down the animal health rules governing the production, processing, distribution and introduction of products of animal origin for human consumption.
    Council Directive 92/46/EEC of 16 June 1992 laying down the health rules for the production and placing on the market of raw milk, heat-treated milk and milk-based products.
    Commission Regulation (EC) No 213/2001 of 9 January 2001 laying down detailed rules for the application of Council Regulation (EC) No 1255/1999 as regards methods for the analysis and quality evaluation of milk and milk products and amending Regulations (EC) No 2771/199 and (EC) No 2799/1999.
    Commission Decision 2005/432/EC of 3 June 2005 laying down the animal and public health conditions and model certificates for imports of meat products for human consumption from third countries and repealing Decisions 97/41/EC, 97/221/EC and 97/222/EC (notified under document number C(2005) 1616) (Text with EEA relevance).
    Commission Implementing Regulation (EU) 543/2011/EU: No 543/2011 of 7 June 2011 laying down detailed rules for the application of Council Regulation (EC) No 1234/2007 in respect of the fruit and vegetables and processed fruit and vegetables sectors.
    Decision No 768/2008/EC of the European Parliament and of the Council of 9 July 2008 on a common framework for the marketing of products, and repealing Council Decision 93/465/EEC (Text with EEA relevance).
    Regulation (EC) No 178/2002 of the European Parliament and of the Council of 28 January 2002 laying down the general principles and requirements of food law, establishing the European Food Safety Authority and laying down procedures in matters of food safety.
    Impact The course will increase awareness of students in European Union regulations and standardization on food production, food quality and food management, including safety and quality of raw materials, additives and supplements. The students will be able to begin their professional career with understanding of general principles and requirements of European Union technical regulations and standards in the field. Thus future professionals for national food industry will be much better prepared to effective collaboration with the EU partners. The course will stimulate further study of international and European Union regulations and standardization in food production systems, and will support future professionals to providing European Union effective approaches in Ukrainian enterprises.
    N° of hours2
    1st acad. year: 2st acad. year: 3st acad. year: Total over 3 years:
    60 60 60 180
    N° of students
    50 50 50 150
    Discipline of audience 3 Environmental Science
    Year/type of study 1st cycle (Bachelor)
    2nd cycle (Masters)
    3rd cycle (Postgraduate)
    Doctoral studies
    Summer school
    Nature 4 Compulsory
    Optional
    New
    Existing
    Timing 5 1st year
    2st year
    3st year
    1st semester
    2st semester
  • Prof. in charge 1 Prof. Igor Yakymenko
    Typology Lecture
    Seminar
    Summer course
    Training course
    Intensive course
    Distance learning course
    Description Teaching course for Master’s students in Environmental Science & Environmental Protection, and for Master’s students in Environmental Control & Audit;
    Location: Department of Biochemistry and Environmental Control,
    National University of Food Technologies,
    Volodymyrska 68, Kyiv, 01601 Ukraine;
    Teaching staff: Prof. Igor Yakymenko, Assoc. Prof. Yuliya Voytenko Palgan; Yevgeniy Shapovalov;
    Teaching period: 2017/2018; 2018/2019 & 2019/2020 academic years; spring semesters;
    Course Description
    The course provides learning of the main aspects of sustainable food production and consumption in the European Union. The course integrates learning of life cycle of food products, sustainable agriculture and food technologies, system management of food production and food waste, and sustainable food consumption relevant to the strategy Europe 2020. The course considers the relevant official documents of the European Union and the best European Union practices on sustainable food production and consumption. The main tools of environmental engineering, management and marketing are described. The course consists of 20 hours of lectures and 20 hours of seminars. The lectures are given to the students of particular department together (up to 60 students), the seminars are carried in each academic group separately (up to 30 students). Thus, the course covers 40 contact hours (20 hours of lectures + 20 hours of seminars) or 60 contact hours (20 hours of lectures + 2x20 hours of seminars) depending on one or two academic groups of students involved.
    Each academic years one group of Master's students in Environmental Science & Environmental Protection, and one group of Master's students in Environmental Control & Audit will be taught.
    Learning Outcomes
    At the end of the course students should be able to:
    • use correct terminology related to sustainable food production and consumption both in Ukrainian and in English;
    • describe the life cycle of food products and its impact on the environment;
    • offer the solutions in food production management relevant to sustainable food production and consumption;
    • offer solutions for greener food production;
    • analyze the necessity of greener changes in technologies of food production;
    • understand the environmental impact of food production and consumption;
    • understand the main challenges in food consumption in the EU;
    • understand the difference in current policies and challenges in the EU and Ukraine as for food production and consumption;
    Course schedule
    Weeks Form of study Themes
    1-2 Lecture
    (2 hs)
    Seminar
    (2hs)
    1. Modern state and challenges of sustainable food production and consumption in the EU.
    3-4 Lecture (2 hs)
    Seminar (2 hs)
    2. Life cycle approach for optimization of food production and consumption in the EU, recycling of the food waste (Environmental Impact of Products / EIPRO).
    5-6 Lecture (2 hs) Seminar (2 hs) 3. System management of food production in EU: management, engineering, and marketing (COM (2010) 235 final, DIRECTIVE 2009/28/EC, Commission notice 2016/C 278/01).
    7-8 Lecture (2 hs) Seminar (2 hs) 4. Sustainable agriculture as a basis for sustainable food production (Sustainable agriculture for the future we want,).
    9-10 Lecture (2 hs) Seminar (2 hs) 5. Greener and efficient technologies in food production in the EU (Europe 2020 strategy, Integrated Pollution Prevention and Control Reference Document on Best Available Techniques in the Food, Drink and Milk Industries, COM(2011) 21 final, Regulations № 616/2000).
    11-12 Lecture (2 h) Seminar (2 hs) 6. Sustainable approaches in milk and meat production in the EU (The environmental impact of dairy production in the EU: practical options for the improvement of the environmental impact final report, 2000; Regulation № 1255/1999, Regulation № 616/2000).
    13-14 Lecture (2 hs) Seminar (2 hs) 7. Advanced fruit and vegetable processing practices in the EU (Commission Implementing Regulation (EU) No 543/2011, Regulation № 1580/2007).
    15-16 Lecture (2 hs) Seminar (2 hs) 8. Modern challenges of sustainable food consumption in the EU.
    17-18 Lecture (2 hs) Seminar (2 hs) 9 The best practices in sustainable food production in the Member States. EU Food safety system and its application in Sweden.
    19-20 Lecture (2 hs) Seminar (2 hs) 10. Analyzes of food production and consumption in Ukraine and perspectives for implementation of the best European Union practices in the field.
    20 Exam Written exam
    Teaching methods
    Interactive lectures based on Power Point presentations, analysis of scientific literature, statistical data and analytical reports, in-class debates, student’s presentations and peer reviews, e-learning.
    Grading
    The final grade is composed based on the following categories:
    Written Exam determines 30% of the final mark.
    Other determines 70% of the final mark.
    Within the Written Exam category, the following assignments need to be completed:
    Open ended Questions which comprises 15% of the final mark.
    Case Study Essay which comprises 15% of the final mark.
    Both parts are based upon the lectures and/or the assigned reading material. The short questions test the student’s capability to understand, remember and explain key issues on the course. The case study exam tests the student’s ability to apply his/her skills in a practical, real-life simulating situation in a coherent and persuasive manner.
    Within the Other category, the following assignments need to be completed:
    Participation in Class activities which comprises 70% of the final mark.

    Reading list
    Books
    Kryvorotko V., Salyuk A., Romanov Z. Introduction into green modernization of food industry: methodology, practice: Training, guidance's. Kyiv: High-school. 2012.- 198 p.
    Stuart J. Smyth, Peter W.B. Phillips, David Castle, Handbook on Agriculture, Biotechnology and Development. Cheltenham, 2014: 868 p.
    Domaretskyy, V. General technology of food production: textbook. Kyiv: University "Ukraine", 2010, - 814 p.
    Pepper F. Industrial technologies of meat, milk and fish production: textbook. Kyiv: Inkos, 2014: 340 p.
    UN documents
    Commission notice on the implementation of food safety management systems covering prerequisite programs (PRPs) and procedures based on the HACCP principles, including the facilitation/flexibility of the implementation in certain food businesses (2016/C 278/01) (Official Journal of the European Union 30.7.2016).
    Directive 2008/1/EC of the European Parliament and of the Council of 15 January 2008 concerning integrated pollution prevention and control
    Council Regulation (EC) No 616/2000 of 20 March 2000 amending Regulation (EEC) No 737/90 on the conditions governing imports of agricultural products originating in third countries following the accident at the Chernobyl nuclear power station Council Regulation (EC) No 1255/1999 of 17 May 1999 on the common organization of the market in milk and milk products
    Regulation (EU) No 543/2011 of 7 June 2011 laying down detailed rules for the application of Council Regulation (EC) No 1234/2007 in respect of the fruit and vegetables and processed fruit and vegetables sectors
    Commission Regulation (EC) No 1580/2007 of 21 December 2007 laying down implementing rules of Council Regulations (EC) No 2200/96, (EC) No 2201/96 and (EC) No 1182/2007 in the fruit and vegetable sector
    Regulation (EC) No 1829/2003 of the European Parliament and of the Council of 22 September 2003 on genetically modified food and feed
    Commission Regulation (EC) No 234/2011 of 10 March 2011 implementing Regulation (EC) No 1331/2008 of the European Parliament and of the Council establishing a common authorisation procedure for food additives, food enzymes and food flavourings
    Council Directive 2001/112/EC of 20 December 2001 relating to fruit juices and certain similar products intended for human consumption
    Directive 2004/41/EC of the European Parliament and of the Council of 21 April 2004 repealing certain Directives concerning food hygiene and health conditions for the production and placing on the market of certain products of animal origin intended for human consumption and amending Council Directives 89/662/EEC and 92/118/EEC and Council decision 95/408/EC
    Regulation (EC) No 1333/2008 of the European Parliament and of the Council of 16 December 2008 on food additives
    Commission Regulation (EC) No 445/2007 of 23 April 2007 laying down certain detailed rules for the application of Council Regulation (EC) No 2991/94 laying down standards for spreadable fats and of Council Regulation (EEC) No 1898/87 on the protection of designations used in the marketing of milk and milk products Council Directive 2001/114/EC of 20 December 2001 relating to certain partly or wholly dehydrated preserved milk for human consumption
    Commission Regulation (EC) No 273/2008 of 5 March 2008 laying down detailed rules for the application of Council Regulation (EC) No 1255/1999 as regards methods for the analysis and quality evaluation of milk and milk products
    Commission Regulation (EU) No 215/2010 of 5 March 2010 amending Annex I to Regulation (EC) No 798/2008 laying down a list of third countries, territories, zones or compartments from which poultry and poultry products May be imported into and transit through the community and the veterinary certification requirements Council Directive 2001/112/EC of 20 December 2001 relating to fruit juices and certain similar products intended for human consumption
    Commission Regulation (EC) No 1580/2007 of 21 December 2007 laying down implementing rules of Council Regulations (EC) No 2200/96, (EC) No 2201/96 and (EC) No 1182/2007 in the fruit and vegetable sector
    Commission Regulation (EC) No 1282/2001 of 28 June 2001 laying down detailed rules for the application of Council Regulation (EC) No 1493/1999 as regards the gathering of information to identify wine products and to monitor the wine market and amending Regulation (EC) No 1623/2000
    Communication from the Commission to the European Parliament, the Council, the European economic and social committee and the committee of the regions closing the loop - an EU action plan for the circular economy, Brussels, 2.12.2015, COM(2015) 614 final
    Impact The course will provide future professionals for national food industry with the principles and best practices in sustainable food production and consuming in the European Union for prospect implementation in Ukraine. The knowledge will be used by Master’s students in their Master projects and future study and work. The understanding of the concept of sustainable production and consuming will be enriched by practical issues of greener modernization of food production and efficient food consumption options in the EU. These knowledge and experience are critically important for future professionals in food industry in Ukraine due to perspective of close collaboration with the EU.
    N° of hours2
    1st acad. year: 2st acad. year: 3st acad. year: Total over 3 years:
    60 60 60 180
    N° of students
    50 50 50 150
    Discipline of audience 3 Environmental Science
    Year/type of study 1st cycle (Bachelor)
    2nd cycle (Masters)
    3rd cycle (Postgraduate)
    Doctoral studies
    Summer school
    Nature 4 Compulsory
    Optional
    New
    Existing
    Timing 5 1st year
    2st year
    3st year
    1st semester
    2st semester
1 Please note: For Jean Monnet Chairs, only one professor may hold the Chair and must assume sole responsibility for delivering the minimum number of teaching hours required (90 hours) per academic year. He/she must be a permanent staff member of the applicant institution and hold the rank of professor. It is possible to involve other teaching staff members for additional teaching activities.
2 Please indicate the number of hours per year and total over the 3-year duration of the project. This information must be consistent with the financial form.
3 e.g. Law, medicine, architecture etc.
4 Please select "new" to indicate the creation of an activity previously not offered at the institution and "existing" to indicate the renewal of an on-going activity, already being offered at the institution at the time of application.
5 Please indicate the timing for each activity within the project's lifetime, e.g. first year, first semester, second year etc..