The activity of the food industries is subject to a series of regulatory measures that need to be known by future graduates in food science and technology to develop their professional activity both in the industry, the public administration or the exercise of the free profession.
On the one hand, the food sector is one of the sectors of production on which there is one of the most developed specific legislations, largely because of the direct influence that food consumption can have on the human health. In this sense, it is necessary to know what are the areas of food legislation affecting the food industries (international trade, European Union, Spain, Autonomous communities). In general, it aims to give a vision of the main legislative provisions affecting the various sectors of food production (milk sector, meat sector, etc.), and in particular that affect certain specific sectors of
Regional interest (e.g. the wine sector) or topical (e.g. genetically modified organisms). It should not be forgotten that the responsibility for complying with food legislation usually falls on the food as qualified personnel, and that their non-compliance can lead to administrative and even criminal responsibilities.
On the other hand, the commercial activity of the food industries is subjected, like other sectors of the production, to a series of marketing norms, some of which are obliged to comply, such as the legal mechanisms that they try to ensure certain facets of the term "quality" (for example, the application of hazard analysis and critical Control points for the assurance and management of hygienic-sanitary quality) and the use of this term for differentiation of homologous products (quality denominations). In the voluntary field, but not least, the food companies apply different rules that can be demanded in commercial contracts or that allow easier access to new markets, so it is also necessary to acquire knowledge about the advantages of food standardization and certification, its relationship with accreditation, and the relationship of complementarity existing with food legislation. In this sense, the food technologist must be aware of the importance of the application of food quality management and control systems, and to know the different standards that are application to the food industry (ISO 9000, ISO 22000, BRC, IFS, FSSC 22000, ISO 17025, etc.), the possibilities of integration between them and the operation of the processes of certification and accreditation.
Finally, both the legislative and normalizing activity are dynamic processes, in constant evolution, so the food technologist must be aware that the follow-up of the novelties that occur in the standardization and food legislation is of vital importance for the survival of companies in the food sector, as well as being a tool to achieve advantages from an economic and competitive point of view.

• Unit 1: DEVELOPMENT OF SPANISH FOOD MANAGEMENT; SPANISH FOOD CODE
• Unit 2: GENERAL SANITARY FOOD REGISTER
• Unit 3: FOOD OFFENCES AND PENALTIES
• Unit 4: OFFICIAL FOOD CONTROL: FOOD INSPECTION
• Unit 5: MATERIALS FOR FOOD USES
• Unit 6: LABELLING, PRESENTATION AND PUBLICITY OF FOOD PRODUCTS
• Unit 7: ADDITIVES, ENZYMES AND AROMAS IN FOODS
• Unit 8: IMPURITIES, CONTAMINANTS AND RESIDUES IN FOODS
• Unit 9: GENETICALLY MODIFIED ORGANISMS
• Unit 10: QUALITY DENOMINATIONS OF FOOD PRODUCTS
• Unit 11: WINE LEGISLATION
• Unit 12: FOOD HANDLERS
• Unit 13: FOOD SECURITY: HAZARD ANALYSIS AND CRITICAL CONTROL POINTS (HACCP)
• Unit 14: STANDARDISATION, CERTIFICATION AND ACCREDITATION IN FOOD MATTERS
• Unit 15: FOOD QUALITY: QUALITY MANAGEMENT SYSTEMS (ISO 9000 STANDARDS)
• Unit 16: FOOD SAFETY MANAGEMENT SYSTEMS ( ISO 22000 STANDARS)
• Unit 17: OTHER FOOD SAFETY MANAGEMENT SYSTEMS. BRC AND ISF STANDARDS
• Unit 18: FOOD DEFENCE AND FOOD FRAUD
• Unit 19: OTHER CERTIFICATIONS: STANDARD UNE-EN_ISO 17025, WELFAIR

Contents are divided into two blocks: from Unit 1 to Unit 13 included, corresponds to the part of Food Legislation; and from Unit 14 to Unit 19, corresponds to the Quality Management part.

As: Assessable training activity
Com: Training activity of compulsory overcoming (It will be essential to overcome both continuous and non-continuous assessment).