Course Exam
330039 VO Food Law (2017W)
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Registration/Deregistration
Note: The time of your registration within the registration period has no effect on the allocation of places (no first come, first served).
- Registration is open from Su 21.01.2018 10:00 to Mo 19.02.2018 10:00
- Deregistration possible until Mo 19.02.2018 10:00
Examiners
Information
Examination topics
Interactive lecture.
Assessment and permitted materials
In writing, multiple choice. German. Passed when 50,00 % or above.
Allowed materials: Actual (original) legal texts. Excerpts from the original legal texts (e.g. 1 page) are allowed, but they must not be written in your own words (just copy & paste). No handwritten notes may be kept in the documents, highlighting by means of a fluorescent marker is allowed.
Summary of the chapter: Main principles of the Austrian and the European food law, in particular covering the basic rules about placing food on the market, official controls as well as the labelling of food; overview of the Austrian legal system (law-making procedure) and the competent authorities.
Allowed materials: Actual (original) legal texts. Excerpts from the original legal texts (e.g. 1 page) are allowed, but they must not be written in your own words (just copy & paste). No handwritten notes may be kept in the documents, highlighting by means of a fluorescent marker is allowed.
Summary of the chapter: Main principles of the Austrian and the European food law, in particular covering the basic rules about placing food on the market, official controls as well as the labelling of food; overview of the Austrian legal system (law-making procedure) and the competent authorities.
Minimum requirements and assessment criteria
Main principles of the Austrian and the European food law, in particular covering the basic rules about placing food on the market, official controls as well as the labelling of food; overview of the Austrian legal system (law-making procedure) and the competent authorities.
Passed when 50,00 % or above.
Passed when 50,00 % or above.
Last modified: Sa 02.04.2022 00:27