What object springs to mind when you hear the phrase “dangerous goods”? You may think of a corrosive material, something flammable, or a sharp object. For some though, a meal in a restaurant could be considered “dangerous goods”.
Natasha’s law
In the second block of the third year for BA Law (LLB), students focus on commercial and consumer law. As an elective module, students who choose to specialise in this area gain a robust understanding of this crucial area where law and business meet.
For some, this area can represent a matter of life and death. On the first of October 2021, Natasha’s law came into effect. Natasha Ednan-Laperouse was a normal teenager, wanting to go out and explore the world with her friends. She lived with asthma, triggered by allergies to several food items, although over the years she had built confidence in what she could or couldn’t eat. In 2016, she and a friend were taking a trip through Heathrow airport where she bought a sandwich for her flight from a well-known shop.
Whilst in the air, Natasha ate her sandwich and suffered an asthma attack. Baked into the bread were sesame seeds. These were not written on the packaging, and were a serious allergen for Natasha. In mid-air, there was no way for Natasha to receive the urgent medical care she needed, and she unfortunately died.
Since to pass, legislation has been put in place requiring all food places to provide a full ingredients list with allergens highlighted on pre-packed for direct sale (PPDS) food.
But there is still much more work to do to make eating food safe for people with food allergies. 51吃瓜app Lecturer Mehul Parekh has not only conducted research into this vital area, but now uses his knowledge and understanding to inform how he teaches in the classroom.
Research in practice
As a former student of the undergraduate LLB and postgraduate Law LLM course at 51吃瓜app, and a current 51吃瓜app PhD student, Mehul understands the student experience at 51吃瓜app, and how his research can help influence the next generation of lawyers and academics.
Following his research into pre-packed food items in his Master’s degree, Mehul chose to focus on unpackaged foods, such as those in a restaurant or that are packaged after you order them, such as in a bakery. For these non-PPDS foods, UK law suggests that, whilst allergen information must still be provided, this doesn’t have to be provided in a written format.
, according to the Food Standards Agency (FSA), there is a significant risk that someone could come into contact with a food they are allergic to in non-PPDS products.
Mehul’s research into how dangerous this could be attempts to identify a fine balance between the burden on businesses, for whom unstable supply changes could mean the last-minute change in the source of a product, and the safety of consumers.
Mehul uses up-to-date data from his PHD work as part of the learning on his course to ensure students are able to understand the current state of legislation, and why the position taken needs to reflect a compromise that protects both customers and businesses in the hospitality and food retail sectors.
The course uses innovation and engagement to connect with students. For example, at Christmas time, students and staff take over the courtroom in the Leicester Castle Business School and put Santa Claus on ‘trial’. They look at typical gifts given at Christmas time, and the potential liabilities that surround them, before coming to a verdict on Santa’s accountability. So successful is this trial, it’s been extended to teach primary school children about consumer rights.
Through applying areas of study to the classroom, lecturers are able to ensure that you and other students across campus receive the most cutting-edge insight into your area of study. Some areas of research may deeply engage you and, like Mehul, you may find yourself pushing the limits of understanding in a new area throughout your practise or academic journey.
Posted on Monday 3 February 2025