EU Food Law

Hanna Schebesta is Associate Professor in the Law group at Wageningen University & Research (WUR, the Netherlands), where she leads the food law research area. Her own research focuses on legal foundations for a just food system and advances in legal methodologies. She is member of the Programme Committee for the Food Master's degrees and is involved in coordinating the MSc specialization 'Food Law & Regulatory Affairs'. She regularly publishes on food law topics in journals such as Nature, the European Law Review, the European Journal of Risk Regulation and various edited volumes. Schebesta holds a PhD from the European University Institute, and the degrees of LLM in European and International Law, LLB European Law, and BA European Studies from Maastricht University (the Netherlands).Kai Purnhagen is Professor and Chair of Food Law and Director of the Research Unit for German and European Food Law at the University of Bayreuth. He has taught and researched at numerous institutions, including Wageningen University, Ludwig Maximilian University of Munich, Justus Liebig University Giessen, and the London School of Economics and Political Science. A recognized expert in international food law, Purnhagen regularly serves as an advisor to various governments and consulting agencies. He holds a PhD from the European University Institute in Florence and an LLM from the University of Wisconsin-Madison.

• Introduction Part I European Integration and Food Law 1: The Genesis and Evolution of EU Food Law 2: The EU Web of Competences and Food Law 3: EU Institutions and Their Role in Food Policy and Law Making 4: Internal Market Law and Food Part II Food Safety Umbrella Laws: The General Food Law Regulation and the Official Controls Regulation 5: The General Food Law Regulation (GFLR) and Transparency Amendment 6: Official Controls Regulation and Food Law Enforcement Part III Food Technology Law 7: Pre-Market Authorizations of Novel Products: Novel Food Regulation 8: Genetically Modified Food 9: Food Improvement Agents (Additives, Enzymes, Flavourings), and Use of Extraction Solvents Part IV Food Safety Law 10: Hygiene Legislation and Microbiological Criteria for Food 11: Chemical Safety of Food Products 12: Food Contact Materials Part V Food Information Law 13: Food Information to Consumers Regulation 14: Nutrition and Health Claims Part VI Food Quality Law 15: Organic Food 16: EU Food Quality Schemes Part VII Food Nutrition Law 17: Nutrition and Health in EU Food Law Part VIII International Food Law 18: Food in a Globalized World: International Food Law Future of Food LawDLConclusions and Outlook

...presents a thought-provoking and insightful discussion on the challenges facing food law...