Environmental and food chemistry legislation

COURSE CURRICULUM

1.

Course title

ENVIRONMENTAL AND FOOD CHEMISTRY LEGISLATION

2.

Code

HM-761

3.

Study curriculum

All study courses at the Institute of Chemistry

4.

Organizer of the curriculum (institute, department)

Institute of Chemistry

5.

Degree (BSc, MSc, PhD)

BSc

6.

Academic year/semester

IV/VII

7.

ECTS points

4

8.

Lecturer

Prof. Dr. Goran Stojkovikj

9.

Prerequisites

Analytical chemistry II

10.

Course objectives (competences):
Introduction to legal regulations in the field of environmental protection and food safety. Providing the analyst with competencies to interpret the results of laboratory analyses in accordance with existing legal regulations, standards and directives in the Republic of Macedonia or relevant ones of the European Union or other markets, pertaining to environmental protection and food safety.

11.

Course content:
1. Constitutional and legal foundations and systematics of environmental law applicable in the Republic of Macedonia.
2. Law on Environmental Protection. Law on Ambient Air Quality. Law on Waters. Law on Soil Protection. Familiarization with relevant laws and directives of the European Union in the field of environmental protection.
3. List of pollutants. Limit/target concentrations.
4. Constitutional and legal foundations and systematics of current legal regulations in the Republic of North Macedonia for food quality control. Law on the Quality of Agricultural Products. Food Safety Law. Familiarization with relevant laws and directives of the European Union in the field of food safety.
5. Regulations for food composition, labeling, additives, etc. Presence of contaminants and residues.
6. Definition and significance of Acceptable Daily Intake (ADI), Maximum Permissible Concentrations (MPC), Maximum Residue Levels (MRL). Minimum requirements performance level for analytical methods (MRPL).

12.

Teaching methods: lectures, auditory classes, seminars

13.

Total available time

120

14.

Time distribution

2+1+0 hours/week

15.

Teaching methods distribution

15.1.

Teaching - lectures

30 hours

15.2.

Practicals (laboratory, problem solving), seminars, team work

15 hours

16.

Other activities

16.1.

Projects

15 hours

16.2.

Independent work

30 hours

16.3.

Homework

30 hours

17.

Grading methods

17.1.

Tests

70 points

17.2.

Seminars/projects (written/oral presentation)

20 points

17.3.

Activity

10 points

18.

Grading scale (points/mark)

< 50 points

5 (five) (F)

51 to 60 points

6 (six) (E)

61 to 70 points

7 (seven) (D)

71 to 80 points

8 (eight) (C)

81 to 90 points

9 (nine) (B)

91 to 100 points

10 (ten) (A)

19.

Criteria for taking the final exam

Attendance at lectures and completed lab classes

20.

Course language

Macedonian

21.

Teaching quality control

Anonymous surveys, discussions with students

22.

Literature

22.1.

Compulsory

No.

Author

Title

Publisher

Year

1.

Goran Stojkovikj

Environmental and Food Chemistry Legislation, Internal script

2017

2.

Environmental Law

2005

3.

Food Safety Law and Food Contact Products and Materials

2002

22.2.

Additional

No.

Author

Title

Publisher

Year

1.

Waste Management Law

2017

2.

Guidelines for implementation of Food Safety Law and Food Contact Products and Materials

2005

3.

European Environment Agency's (EEA)

Legislation and directives

http://www.eea.europa.eu/

4.

European Food Safety Authority (EFSA)

Legislation and directives

http://www.efsa.europa.eu/