topics covered -
Indian food institutes
what is IP and its types
IPR laws in india
IPR in food industry
patent
patent holders in india
Bioprospecting and biopiracy
major patent issues
copyrights
copyrights registration rules
fair use
trademark
Duration and fee of trademark
Geographical indication (GI)
GI in india
Example of GI -balmithai
registration for GI
infringements
remedies for infringement related to patent, copyrights and trademark
World intellectual property day
This document summarizes an event on intellectual property in the food industry from an Indian perspective. It discusses various types of intellectual property rights relevant to the food industry, including patents, trademarks, industrial designs, and copyright. Specific examples of patents related to food compositions, processes, and probiotics are provided. The importance of intellectual property protection for food-based businesses is emphasized.
This document summarizes a seminar presentation on food packaging and labeling in India. It discusses:
1. The growth of India's packaging industry and lower per capita consumption compared to other countries. Food and beverage and pharmaceuticals occupy the largest shares.
2. Changing demographic trends have increased demand for packaged foods due to urbanization, incomes, and smaller families.
3. Packaging serves several important functions including promotion, product identity, information, customer needs, safety, and product protection.
4. India has various regulations governing food packaging and labeling including acts, orders, and the Food Safety and Standards Authority of India. Labels must include important information about ingredients, nutrition, and handling.
International Conference on Infrastructure Needs For a Food Control System: Roadmap For Regional Harmonization” - organised by International Life Sciences Institute - India Chapter, 9 & 10 December, 2014 in Hotel Royal Plaza, New Delhi.
This document discusses shelf life of foods. Shelf life is defined as the period between manufacture and retail purchase during which a food product is of satisfactory quality. Factors like use by date, best before date, storage conditions affect shelf life. Shelf life analysis methods include accelerated shelf life testing which stores foods at elevated temperatures to shorten testing time, and real time testing which stores foods for their actual expected shelf life. Analysis of physical, chemical, microbial, and sensory attributes at regular intervals determines the shelf life. Shelf life varies for different foods and is impacted by packaging, storage, and distribution conditions.
The document discusses the Food Safety and Standards Act (FSSA) 2006 and its impact on the food industry in India. It outlines some key issues with the previous multiplicity of food laws such as varied quality standards. It then summarizes some of the major features of the FSSA including provisions for licensing and registration, enforcement, adjudication, penalties, and regulations developed under the Act. Overall, the FSSA aims to establish a single reference point for all issues related to food safety and standards in India.
The Bureau of Indian Standards (BIS) was established in 1986 through an act of parliament to harmonize, coordinate and develop standards in India. BIS oversees the formulation and promotion of standards in products, services and systems in India. It operates certification schemes for products and management systems to ensure quality, safety and reliability. BIS aims to work with industries, consumers and other stakeholders to enhance standards and quality in India.
This document defines medical foods as specially formulated foods that meet the nutritional requirements of a specific disease or condition. It discusses FDA regulations for medical foods, including labeling requirements. The history of medical foods developing in the 1950s to manage genetic diseases is provided. Examples of current medical foods for conditions like Alzheimer's, osteoarthritis, and depression are given. The largest companies in the medical foods market are also listed.
This document discusses patents, specifically as they relate to agriculture and food inventions. It defines a patent as a right granted to an inventor that prevents others from exploiting an invention without permission. Patents provide economic incentives and protect inventions. To be patentable, an invention must be new, industrially applicable, and involve an innovative step. Food-related patents include novel recipes, cooking techniques, food designs, and new plant varieties. However, obtaining food patents can be difficult due to prior similar customs and inventions. The document provides examples of both patented and infringed food inventions.
This document summarizes an event on intellectual property in the food industry from an Indian perspective. It discusses various types of intellectual property rights relevant to the food industry, including patents, trademarks, industrial designs, and copyright. Specific examples of patents related to food compositions, processes, and probiotics are provided. The importance of intellectual property protection for food-based businesses is emphasized.
This document summarizes a seminar presentation on food packaging and labeling in India. It discusses:
1. The growth of India's packaging industry and lower per capita consumption compared to other countries. Food and beverage and pharmaceuticals occupy the largest shares.
2. Changing demographic trends have increased demand for packaged foods due to urbanization, incomes, and smaller families.
3. Packaging serves several important functions including promotion, product identity, information, customer needs, safety, and product protection.
4. India has various regulations governing food packaging and labeling including acts, orders, and the Food Safety and Standards Authority of India. Labels must include important information about ingredients, nutrition, and handling.
International Conference on Infrastructure Needs For a Food Control System: Roadmap For Regional Harmonization” - organised by International Life Sciences Institute - India Chapter, 9 & 10 December, 2014 in Hotel Royal Plaza, New Delhi.
This document discusses shelf life of foods. Shelf life is defined as the period between manufacture and retail purchase during which a food product is of satisfactory quality. Factors like use by date, best before date, storage conditions affect shelf life. Shelf life analysis methods include accelerated shelf life testing which stores foods at elevated temperatures to shorten testing time, and real time testing which stores foods for their actual expected shelf life. Analysis of physical, chemical, microbial, and sensory attributes at regular intervals determines the shelf life. Shelf life varies for different foods and is impacted by packaging, storage, and distribution conditions.
The document discusses the Food Safety and Standards Act (FSSA) 2006 and its impact on the food industry in India. It outlines some key issues with the previous multiplicity of food laws such as varied quality standards. It then summarizes some of the major features of the FSSA including provisions for licensing and registration, enforcement, adjudication, penalties, and regulations developed under the Act. Overall, the FSSA aims to establish a single reference point for all issues related to food safety and standards in India.
The Bureau of Indian Standards (BIS) was established in 1986 through an act of parliament to harmonize, coordinate and develop standards in India. BIS oversees the formulation and promotion of standards in products, services and systems in India. It operates certification schemes for products and management systems to ensure quality, safety and reliability. BIS aims to work with industries, consumers and other stakeholders to enhance standards and quality in India.
This document defines medical foods as specially formulated foods that meet the nutritional requirements of a specific disease or condition. It discusses FDA regulations for medical foods, including labeling requirements. The history of medical foods developing in the 1950s to manage genetic diseases is provided. Examples of current medical foods for conditions like Alzheimer's, osteoarthritis, and depression are given. The largest companies in the medical foods market are also listed.
This document discusses patents, specifically as they relate to agriculture and food inventions. It defines a patent as a right granted to an inventor that prevents others from exploiting an invention without permission. Patents provide economic incentives and protect inventions. To be patentable, an invention must be new, industrially applicable, and involve an innovative step. Food-related patents include novel recipes, cooking techniques, food designs, and new plant varieties. However, obtaining food patents can be difficult due to prior similar customs and inventions. The document provides examples of both patented and infringed food inventions.
FSSAI - Food Safety and Standards Authority of India - by Akshay AnandAkshay Anand
A presentation on Food Safety and Standards Authority of India. This was presented as a part of curriculum by Akshay Anand in JSS College of Pharmacy, Mysuru during March 2015
This document provides an overview of the Food Safety and Standards Act of 2006 in India and the Food Safety and Standards Authority of India (FSSAI). It discusses the objectives of the act to establish uniform standards for food safety and consolidate previous related acts. It introduces FSSAI as the governing body for food safety in India with the mandate to ensure availability of safe food. The roles and responsibilities of FSSAI are outlined, including framing regulations, licensing food businesses, import clearance, and creating awareness. An introduction to the concept of Food Safety Mitras is also provided.
This document discusses food laws and regulations in India and internationally. It provides an overview of various laws and organizations that govern factors such as food safety, quality, labeling, and hygienic food production. These laws are implemented to protect consumers from unsafe or substandard food. The key laws and standards discussed include the Food Safety and Standards Act 2006 (India), Prevention of Food Adulteration Act 1954 (India), Fruit Products Order 1955 (India), and Codex Alimentarius and standards set by the World Health Organization.
The document provides an overview of the changes to India's food regulatory regime with the introduction of the Food Safety and Standards Act (FSSA) 2006. It discusses the history and need for a unified food law, as previously there were many different laws administered by various ministries. The FSSA 2006 consolidated these into a single law administered by the newly created Food Safety and Standards Authority of India (FSSAI). Key changes included mandatory Good Manufacturing Practices, stricter penalties for non-compliance, and an emphasis on self-regulation over direct prosecution. The document also summarizes some of the main provisions of the Act, Rules, and Regulations developed under the new regulatory framework.
Heat application has many benefit for eating quality and sensory properties of many food products. Therefore, this chapter discusses much high-temperature processing such as blanching, pasteurization, sterilization, extrusion, evaporation, dehydration, distillation and rehydration.
Freezing is a method of food preservation where heat is removed from food to reduce its temperature below its freezing point, causing ice crystals to form. The best preservation occurs between -1 and -5°C, where maximal ice formation occurs, then moving quickly to at least -18°C. Freezing prevents microbial growth and slows chemical reactions by reducing water activity and temperature. However, freezing can also cause quality losses through physical damage from ice crystal formation, as well as chemical and biochemical changes. The rate of freezing impacts these losses, with faster freezing producing smaller ice crystals and better maintaining quality.
The document defines key terms related to food safety standards and regulations in India. It provides definitions for terms like "food" according to the Food Safety and Standards Act. It outlines the objectives and importance of having food safety standards to protect consumers and ensure confidence in the food system. It introduces the Food Safety and Standards Authority of India (FSSAI), which was established in 2006 to regulate food safety and set science-based standards in India. FSSAI's duties include framing rules, enforcing quality control, providing scientific advice and capacity building on food safety issues.
The document discusses the implementation of the Food Safety and Standards Act (FSSA) of 2006 on the food industry in India, specifically regarding milk and meat. It provides background on the history of food laws in India, the objectives of FSSA 2006 in consolidating food laws and establishing uniform standards, and the effects the new regulations have had in strengthening food safety and enforcement. Key points covered include the licensing and registration requirements for food businesses, roles and responsibilities of the Food Safety and Standards Authority of India, and improvements to regulation and oversight compared to previous laws.
The document discusses food labelling requirements. It states that labels must be in English and include the product name, ingredients list, nutrition facts, quantity, expiration date, and manufacturer information. The most important rule is that labels cannot mislead consumers. Certain claims like unauthorized health claims are prohibited.
It so happens, that no matter whatever “healthy” packaged food you go for, there are is a greater chance of you consuming a lot more than the food of your interest. Although, preservatives are not all bad and some are even necessary for certain products, how do you as a consumer avoid the harmful ones?
This document discusses food safety and food quality auditing. It begins with definitions of key terms like food safety, food quality, and auditing. It then describes the purpose, types (process, product, system), and classification (first, second, third party) of audits. The document outlines the key elements of an audit including self-evaluation, documentation, records, and procedures. It discusses the benefits of audits and lists several global food safety auditing organizations.
This document discusses Hazard Analysis and Critical Control Points (HACCP), a food safety management system. It outlines the 7 principles of HACCP including conducting a hazards analysis, determining critical control points, establishing critical limits, monitoring systems, corrective actions, verification procedures, and documentation. The document also provides examples of food hazards and applies HACCP to a process flow map showing purchase, delivery, storage, preparation, cooking, food holding, and service.
Establish Food Safety and Standards Authority of India for laying down science based standards for articles of food and regulate their manufacture, storage, distribution, sale and import, to ensure availability of safe and wholesome food for human consumption.
“FUNCTIONAL FOODS: CLAIMS AND LABELING” -- AN OVERVIEW OF THE LAWMichael Swit
Presentation to the Regulatory Affairs Professionals Society (RAPS) & University of Southern California School of Pharmacy conference on Dietary Supplements & Supplemental Foods." November 2000, Pasadena, CA., covering:
♦ What is a Functional Food
♦ Claims under Nutritional Labeling and Educations Act (NLEA)
♦ FDAMA Claims
♦ FTC Advertising Regulation
This document discusses food regulations, safety standards, and the Food Safety and Standards Authority of India (FSSAI). It outlines the concepts of food safety and safe food. It then discusses reasons for increased focus on food safety like changes in food habits and globalization of trade. It provides information on the establishment of FSSAI and its mandate to regulate food safety in India. It also summarizes the roles and responsibilities of various authorities involved in food safety regulation under the new FSSAI framework.
The document summarizes a seminar on active and intelligent packaging presented by Bhavesh Datla. It discusses various types of active packaging systems that interact with the internal environment of the package, such as oxygen scavengers, carbon dioxide emitters/absorbers, ethylene absorbers, and moisture absorbers. It also describes intelligent packaging systems containing indicators that provide information on the history or quality of food, including sensors to detect gases, ripeness, temperature, or tampering. The seminar provided an overview of these emerging packaging technologies and their potential to extend shelf life and ensure food safety.
Presentation is told about the labelling of food products and what is the minimum criteria followed by FSSAI.
How the labelling is tell about all over products infromation.
This PPT is full guide your about food labelling with labelling parameters.
I Hope this is helpful.
Please leave comments !
This document discusses and compares three food preservation methods: dehydrofreezing, freeze drying, and individually quick freezing (IQF). Dehydrofreezing involves removing 70% of moisture from foods before freezing to reduce size and allow for faster reconstitution. Freeze drying is a costly commercial process that forms a vacuum during freezing. IQF separates individual food units during freezing using cold air or liquid nitrogen to freeze items quickly, preventing clumping and maintaining quality.
This document provides an overview of intellectual property rights. It begins with definitions of intellectual property rights and explains they grant legal rights over inventions, literary and artistic works, designs, names and symbols. The document then outlines the main branches of intellectual property rights, including copyrights, patents, trademarks, industrial designs, geographical indications and trade secrets. It provides examples and requirements for obtaining each type of intellectual property right. The document concludes by discussing emerging issues in intellectual property and benefits it provides to innovators and economic development.
Intellectual property rights in AgricultureAgri Adhyapak
This document discusses intellectual property rights in agriculture, including various types of intellectual property protections. It provides details on patents, including requirements for patentability and examples of patented inventions in agriculture. It also discusses traditional knowledge, cases of biopiracy involving Basmati rice and turmeric from India, as well as international organizations that govern intellectual property rights like WIPO and TRIPS.
FSSAI - Food Safety and Standards Authority of India - by Akshay AnandAkshay Anand
A presentation on Food Safety and Standards Authority of India. This was presented as a part of curriculum by Akshay Anand in JSS College of Pharmacy, Mysuru during March 2015
This document provides an overview of the Food Safety and Standards Act of 2006 in India and the Food Safety and Standards Authority of India (FSSAI). It discusses the objectives of the act to establish uniform standards for food safety and consolidate previous related acts. It introduces FSSAI as the governing body for food safety in India with the mandate to ensure availability of safe food. The roles and responsibilities of FSSAI are outlined, including framing regulations, licensing food businesses, import clearance, and creating awareness. An introduction to the concept of Food Safety Mitras is also provided.
This document discusses food laws and regulations in India and internationally. It provides an overview of various laws and organizations that govern factors such as food safety, quality, labeling, and hygienic food production. These laws are implemented to protect consumers from unsafe or substandard food. The key laws and standards discussed include the Food Safety and Standards Act 2006 (India), Prevention of Food Adulteration Act 1954 (India), Fruit Products Order 1955 (India), and Codex Alimentarius and standards set by the World Health Organization.
The document provides an overview of the changes to India's food regulatory regime with the introduction of the Food Safety and Standards Act (FSSA) 2006. It discusses the history and need for a unified food law, as previously there were many different laws administered by various ministries. The FSSA 2006 consolidated these into a single law administered by the newly created Food Safety and Standards Authority of India (FSSAI). Key changes included mandatory Good Manufacturing Practices, stricter penalties for non-compliance, and an emphasis on self-regulation over direct prosecution. The document also summarizes some of the main provisions of the Act, Rules, and Regulations developed under the new regulatory framework.
Heat application has many benefit for eating quality and sensory properties of many food products. Therefore, this chapter discusses much high-temperature processing such as blanching, pasteurization, sterilization, extrusion, evaporation, dehydration, distillation and rehydration.
Freezing is a method of food preservation where heat is removed from food to reduce its temperature below its freezing point, causing ice crystals to form. The best preservation occurs between -1 and -5°C, where maximal ice formation occurs, then moving quickly to at least -18°C. Freezing prevents microbial growth and slows chemical reactions by reducing water activity and temperature. However, freezing can also cause quality losses through physical damage from ice crystal formation, as well as chemical and biochemical changes. The rate of freezing impacts these losses, with faster freezing producing smaller ice crystals and better maintaining quality.
The document defines key terms related to food safety standards and regulations in India. It provides definitions for terms like "food" according to the Food Safety and Standards Act. It outlines the objectives and importance of having food safety standards to protect consumers and ensure confidence in the food system. It introduces the Food Safety and Standards Authority of India (FSSAI), which was established in 2006 to regulate food safety and set science-based standards in India. FSSAI's duties include framing rules, enforcing quality control, providing scientific advice and capacity building on food safety issues.
The document discusses the implementation of the Food Safety and Standards Act (FSSA) of 2006 on the food industry in India, specifically regarding milk and meat. It provides background on the history of food laws in India, the objectives of FSSA 2006 in consolidating food laws and establishing uniform standards, and the effects the new regulations have had in strengthening food safety and enforcement. Key points covered include the licensing and registration requirements for food businesses, roles and responsibilities of the Food Safety and Standards Authority of India, and improvements to regulation and oversight compared to previous laws.
The document discusses food labelling requirements. It states that labels must be in English and include the product name, ingredients list, nutrition facts, quantity, expiration date, and manufacturer information. The most important rule is that labels cannot mislead consumers. Certain claims like unauthorized health claims are prohibited.
It so happens, that no matter whatever “healthy” packaged food you go for, there are is a greater chance of you consuming a lot more than the food of your interest. Although, preservatives are not all bad and some are even necessary for certain products, how do you as a consumer avoid the harmful ones?
This document discusses food safety and food quality auditing. It begins with definitions of key terms like food safety, food quality, and auditing. It then describes the purpose, types (process, product, system), and classification (first, second, third party) of audits. The document outlines the key elements of an audit including self-evaluation, documentation, records, and procedures. It discusses the benefits of audits and lists several global food safety auditing organizations.
This document discusses Hazard Analysis and Critical Control Points (HACCP), a food safety management system. It outlines the 7 principles of HACCP including conducting a hazards analysis, determining critical control points, establishing critical limits, monitoring systems, corrective actions, verification procedures, and documentation. The document also provides examples of food hazards and applies HACCP to a process flow map showing purchase, delivery, storage, preparation, cooking, food holding, and service.
Establish Food Safety and Standards Authority of India for laying down science based standards for articles of food and regulate their manufacture, storage, distribution, sale and import, to ensure availability of safe and wholesome food for human consumption.
“FUNCTIONAL FOODS: CLAIMS AND LABELING” -- AN OVERVIEW OF THE LAWMichael Swit
Presentation to the Regulatory Affairs Professionals Society (RAPS) & University of Southern California School of Pharmacy conference on Dietary Supplements & Supplemental Foods." November 2000, Pasadena, CA., covering:
♦ What is a Functional Food
♦ Claims under Nutritional Labeling and Educations Act (NLEA)
♦ FDAMA Claims
♦ FTC Advertising Regulation
This document discusses food regulations, safety standards, and the Food Safety and Standards Authority of India (FSSAI). It outlines the concepts of food safety and safe food. It then discusses reasons for increased focus on food safety like changes in food habits and globalization of trade. It provides information on the establishment of FSSAI and its mandate to regulate food safety in India. It also summarizes the roles and responsibilities of various authorities involved in food safety regulation under the new FSSAI framework.
The document summarizes a seminar on active and intelligent packaging presented by Bhavesh Datla. It discusses various types of active packaging systems that interact with the internal environment of the package, such as oxygen scavengers, carbon dioxide emitters/absorbers, ethylene absorbers, and moisture absorbers. It also describes intelligent packaging systems containing indicators that provide information on the history or quality of food, including sensors to detect gases, ripeness, temperature, or tampering. The seminar provided an overview of these emerging packaging technologies and their potential to extend shelf life and ensure food safety.
Presentation is told about the labelling of food products and what is the minimum criteria followed by FSSAI.
How the labelling is tell about all over products infromation.
This PPT is full guide your about food labelling with labelling parameters.
I Hope this is helpful.
Please leave comments !
This document discusses and compares three food preservation methods: dehydrofreezing, freeze drying, and individually quick freezing (IQF). Dehydrofreezing involves removing 70% of moisture from foods before freezing to reduce size and allow for faster reconstitution. Freeze drying is a costly commercial process that forms a vacuum during freezing. IQF separates individual food units during freezing using cold air or liquid nitrogen to freeze items quickly, preventing clumping and maintaining quality.
This document provides an overview of intellectual property rights. It begins with definitions of intellectual property rights and explains they grant legal rights over inventions, literary and artistic works, designs, names and symbols. The document then outlines the main branches of intellectual property rights, including copyrights, patents, trademarks, industrial designs, geographical indications and trade secrets. It provides examples and requirements for obtaining each type of intellectual property right. The document concludes by discussing emerging issues in intellectual property and benefits it provides to innovators and economic development.
Intellectual property rights in AgricultureAgri Adhyapak
This document discusses intellectual property rights in agriculture, including various types of intellectual property protections. It provides details on patents, including requirements for patentability and examples of patented inventions in agriculture. It also discusses traditional knowledge, cases of biopiracy involving Basmati rice and turmeric from India, as well as international organizations that govern intellectual property rights like WIPO and TRIPS.
This document provides an overview of intellectual property rights. It begins with definitions of intellectual property rights and explains they grant legal rights over inventions, literary and artistic works, and symbols used in commerce. The document then outlines the main branches of intellectual property rights, including copyrights, patents, trademarks, industrial designs, geographical indications, and trade secrets. It provides examples and requirements for obtaining each type of intellectual property right. The document also discusses emerging issues, benefits of intellectual property rights, and concludes they reward creativity and fuel human progress.
Intellectual property rights agricultural extensionCatherine Cathy
This document discusses intellectual property rights and innovation. It defines innovation as the creation of new ideas/processes that lead to economic or social change for an enterprise. It discusses obstacles to successful innovation like competitive position and financial resources. It also discusses classification of innovations, the innovation process, new product development stages, intellectual property rights like patents and copyrights, intellectual property trends in India, and organizations like WIPO that administer intellectual property treaties.
Intellectual property rights (IPR) refer to the legal ownership of intellectual property such as inventions, literary works, symbols and designs. IPR is limited by duration, scope, and geography. The importance of IPR was first recognized in the Paris Convention of 1883 and Berne Convention of 1886, which are administered by the World Intellectual Property Organization (WIPO). IPR promotes innovation and creativity by granting time-limited ownership rights over intellectual commodities and creations of the mind.
Patenting and Regulatory Requirements of Natural Products.pptxSonaliGadge4
Intellectual property is the property possessed by virtue of one’s intellectual creativity.
Intellectual property rights (IPR) are exclusive rights to make, use and sell a new product or technology for a limited period.
This document provides an introduction to intellectual property rights and discusses various types of intellectual property. It defines invention as the creation of a new product or process, while innovation implies implementing an idea for a product or process for the first time. The document then summarizes seven types of intellectual property rights recognized by the WTO: patents, copyrights, plant breeders' rights, industrial designs, trade secrets, trademarks, and geographical indications. It explains how these intellectual property rights systems aim to encourage innovation by granting property rights to creators for a limited time period.
ANIS2013_Social Innovation Led by Technology_Vipin kumarngoinnovation
1) The National Innovation Foundation - India and Honey Bee Network aim to recognize, respect, and reward grassroots innovations and traditional knowledge from economically disadvantaged communities.
2) They provide resources like institutional support, access to labs/workshops, databases of knowledge, and linkages to validate claims that grassroots innovators typically lack.
3) Key lessons include building an innovation registry to reduce transaction costs, ensuring prior informed consent and benefit sharing is followed, and developing products and enterprises through commercial and non-commercial channels like cooperatives that provide benefits back to communities.
1. The document discusses various topics related to intellectual property rights (IPR) such as the meaning of IPR, types of IPR including patents, trademarks, copyright, and infringement.
2. It provides information on organizations like WIPO that promote IPR, examples of famous inventors, and the importance and purpose of having legal protection for IP.
3. The key types of IP covered are patents, trademarks, copyright, industrial designs, geographical indications, and trade secrets along with the laws governing them in India.
Case study on Neem, Turmeric and Basmati riceGursheenKour
The document discusses several cases of biopiracy involving Indian plants and products. It describes how turmeric, neem, and basmati rice were traditionally used in India for centuries but were later patented by foreign organizations. In each case, the Indian government and organizations challenged the patents by providing evidence of prior traditional use, and the patents were ultimately revoked or amended. The document concludes that countries are developing their own systems to protect traditional knowledge, while an international agreement is still being worked on.
This document discusses intellectual property rights (IPR) issues in commercial plant breeding. It covers the definition of intellectual property, IPR according to the Indian constitution, plant breeders' rights as a form of IPR, and the Protection of Plant Variety and Farmers Right Act of 2001. It also describes the variety testing and release notification system in India, including the requirements for a new variety to obtain plant breeders' rights, the advantages and disadvantages of this system, and the process of variety testing, release, and notification.
This document summarizes information about the sanitary ware industry in India. It defines sanitary ware as vitreous china products fired above 1200 degrees Celsius for domestic and industrial use. It discusses that the Indian market has both organized large manufacturers and unorganized small manufacturers. The document also highlights growth opportunities in rural India where many households lack sanitation facilities. It lists the top manufacturers in India like Hindustan Sanitaryware and Cera Sanitaryware and how programs like Swachh Bharat Mission aim to improve sanitation coverage.
The document provides an overview of intellectual property rights (IPR) and patents. It defines IPR as exclusive rights granted to authors for their creations. There are different types of IPR including patents, trademarks, copyrights, industrial designs, geographical indications, and trade secrets. The document then discusses patents in more detail, noting that a patent is a contract with the government that provides a limited monopoly in exchange for sufficient disclosure of an invention. It provides examples of patentable subject matter and exclusions, the patent filing process, and benefits of obtaining a patent.
The document provides information about intellectual property rights (IPR) and patents. It defines IPR as exclusive rights granted to authors for their creations. It lists different types of IPR including patents, trademarks, copyrights, industrial designs, geographical indications, and trade secrets. The document then discusses patents in more detail, defining a patent as a contract with the government that provides a limited monopoly in exchange for sufficient disclosure of an invention. It provides examples of patentable subject matter and exclusions. It also outlines the patent filing process and requirements for an invention to be considered new, useful, and non-obvious.
The document discusses intellectual property rights (IPR) and patents. It defines IPR as exclusive rights granted to authors for utilizing and benefiting from their creations. The types of IPR are then outlined, including patents, trademarks, copyrights, and industrial designs. The document goes on to provide definitions and examples of patents, the patent process, patentable subject matter, and sections of Indian patent law that outline exclusions from patentability.
INTELLECTUAL PROPERTY RIGHTS - PATENTS AND COPYRIGHTSanilkumar1983106
This document provides an overview of intellectual property rights (IPRs) and their management for startups. It defines intellectual property and IPRs, and outlines the objectives of granting IPRs such as protecting ownership, providing financial incentives, and contributing to economic growth. The history of IPR laws in India is summarized, including key legislation around patents, trademarks, copyright, and geographical indications. Various types of IPRs like trade secrets, trademarks, patents, and copyright are then defined in brief. The workshop aimed to educate attendees on IPR management and protection for their startup businesses.
This document provides an introduction to intellectual property and covers several key topics. It defines intellectual property as the product of the mind expressed in tangible form that can be protected. It outlines two main categories of intellectual property as industrial property and copyright. The document also discusses intellectual property rights organizations, types of intellectual property including patents, copyrights, trademarks, and geographical indications. It provides details on these different types of intellectual property protections and concludes with benefits and problems of intellectual property rights.
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IPR and GI- with reference to food processing industry by naveen kumar
1. “Know Your
By – Naveen Kumar
(M.Sc.), Research Scholar
WITHSPECIALREFERENCETO FOOD
PROCESSINGINDUSTRY
2. Food Processing
Industry
Meaning
Types of IP
Law governing IP
IP in Food Industry
Patent
Copyright
Trademark
GI
Infringement
Case Studies
Overview
5. INDIAN INSTITUTE OF CROP PROCESSING TECHNOLOGY
Ministry of Food Processing Industries, Government of India
(FSSAI Referral & NABL Accredited Laboratory)
Thanjavur, Tamil Nadu 613 005
A pioneer Educational and R&D Institution under
the Ministry of Food Processing Industries (MoPFI)
6. National Institute of Food Technology
Entrepreneurship and Management (NIFTEM)
HSIIDC Industrial Estate Kundli,
Sonipat district, Haryana
7. Set up by the Department of Science &Technology (DST) in February
2000 at Ahmedabad
Vision
To make India innovative and adding value to India's
outstanding traditional knowledge base
Mission
To help India become inventive and creative, and to become a
global leader in sustainable technologies without social and
economic handicaps affecting the evolution and diffusion of
green grassroots innovations
9. If you don’t see a problem with this
question, you need the class!
10. “Intellectual Property is a property that arises
from the human intellect”. It is a product of
human creation.
Intellectual Property comprises 2 distinct
forms:
Literary & Artistic Works
Industrial Property
11. They are books, paintings, musical
compositions, plays, movies, radio/tv
programs, performances, & other artistic
works.
How are they Protected?
Protected by “COPYRIGHT”
“Literary & Artistic Works”
12. Industrial Property describes physical matter that
is the product of an idea or concept for
commercial purposes.
How are they Protected?
By Patented objects
By Trademarks
By Industrial Designs
By Trade Secrets
By Layout-designs
By Geographical Indications
“Industrial Property”
13. Major Types of IP
Functional &Technical
Inventions
Patents Act, 1970
Amended
in 1999 & 2005
Purely
Artistic works
Copyright Act,
1957 Amended
in1982, 1984,
1992,1994 &
1999
A symbol, logo, word, sound,
color, design, etc.
Trademark
Act, 1999
Amended in 1994,
1996 & 2000
14. WIPO (World Intellectual Property
Organization) was established by the
WIPO Convention in 1967
The WIPO is a specialized agency of
the United Nations.
It promote the protection of IP
throughout the world.
Its headquarters are in Geneva,
Switzerland
15. There are many big and small intellectual property law
firms worldwide, like in India, USA, UK, Chicago etc,
providing qualitative help to inventors and creators of
product.
In India intellectual property rights are safely
protected and controlled by well- established statutory
and judicial framework.
Apart From that, there are many attorneys and law firm of
intellectual property in India in various states.
16.
17.
18.
19.
20.
21.
22. When it comes to the legalities of food, it’sgenerally
understood that in most circumstances, it is not
possible to copyright a recipe
How can one person or company own the recipe
for bread, when we’re talking about bread, flour,
water and yeast?
This is where the sometimes puzzling idea
of food patents come in
Recipe or Invention..!
23. “Foods produced by combining traditional
ingredients and using standard cooking or
preparation techniques are unlikely to meet these
requirements, but innovations in food technology
often result in products that qualify as patentable
inventions”
Snow used New Zealand company
Tip Top’s Memphis Meltdown Gooey
Caramel Ice Cream as an example
of a patented food technology
24.
25.
26.
27.
28. Definition
Live microbial feed supplements
that have beneficial effects on
the host by improving its
intestinal microbial balance.
Most common types: Lactobacilli and Bifidobacteria
PROBIOTICS
Ellie Metchnikoff, the
first scientist who
proposed therapeutic use
of lactic acid bacteria
29.
30. (1) It is covered under the Act called the
Patents Act, 1970 [Amended by
Patents Act, 2005]
(2) It extends to the whole of India.
(3) It shall come into force on such date
as the Central Government may
publish, by notification in
the Official Gazette.
31. Definition:
A patent describes an invention for which
the inventor claims the exclusive right.
INVENTION PATENABLE IF.....
NEW (NOVEL)
USEFUL
NOT OBVIOUS
PERTAINS TO PATENTABLE SUBJECT
MATTER
32. Invention
Relates to a Process or Product or Both
Involves an Inventive Step
Be Capable of Industrial Application
A Machine
33. Term of the patent is 20 years from the
date of filling for all types of inventions.
Priority date- first to file
The date of patent is the date of filing the
application for patent.
The term of the patent is counted
from this date.
34. The Government fee for filing a patent
application in India is Rs.750/- for
individuals and Rs.3,000/- for legal entities.
No fee for 1st and 2nd year.
Renewal fee, on yearly basis, is required to
be paid for 3rd to 20th for keeping the patent
in force.
Patent lapses if renewal fee is not paid within
the prescribed period.
35. No, there is nothing like a global patent or a world
patent. Patent rights are essentially territorial in
nature
Granting a patent in one country of the Union
does not force other countries to grant the patent
for the same invention.
The refusal of the patent in one country does not
mean that it will be terminated in all the countries
36. The list of top 10 patents holders in India
comprises only pharmaceutical and bio-tech
companies.
In India, 184 patents are held by the Council of
Scientific and Industrial Research, followed by
"Ranbaxy".
While the top 10 patents holders across the world
are IT companies, in India, no IT firm has patents.
37. JAIPUR: Drawing
inspiration from scientist
Stephen Hawking, a
wheelchair-bound nine-
year-old boy here has
invented a game of six-
player circular chess. The
boy, Hridayeshwar
Singh Bhati has got the
game's design patented in
his name.
38. Indian Inventor GURTEJA SANDHU got the Fifth Place
in the World with more than 1200 Patents in his
name.
Sandhu developed a method of coating microchips
with titanium without exposing the metal to
oxygen, which would ruin the chips
39. His first invention was Susant's Breathing Sensor
Apparatus for the Disable for which he got numerous
awards and recognitions.
40. INVENTIONS/ INNOVATIONS TO SOLVE SOCIAL PROBLEMS {SOCIAL
INNOVATIONS}
Raksha Band- An Anti Virus for Rape Attacks (2014)
Susant’s Breathing Sensor Apparatus- An Angel in Disguise For the Disables
(2008)
Special Low Cost Electricity System- A Dream Come True for Rural Life (2012)
INVENTIONS/ INNOVATIONS TO MAKE LIFE CONVENIENT
Drive-less Car Technology Kit (2014)
Super Chair (2014)
Super Sense Technology (2011)
Special Vehicle Security System (2011)
Special Water Pump Automation System (2009)
INVENTIONS/ INNOVATIONS FOR ENTERTAINMENT PURPOSE
Super Electromagnet Technology (2014)
Real Iron Man Hand (2014)
Gesture Based Operating Electrical Appliances (2013)
41. Innovation Award
Name : Ayushman Nayak
District & State : Khurda, Orissa
Award : IGNITE
Award Function : IGNITE 2017 Awards
Washing machine which uses recycled soap water
Name : Sabuj Saikia, Kaustav Moni Malakar
District & State : Kamrup, Assam
Award : ignite
Award Function : IGNITE 2017 Awards
Foot operated tea making table for differently abled people
Name : Iqrar Ahmad Dev
District & State : Badgam, Jammu & Kashmir
Award : ignite
Award Function : IGNITE 2017 Awards
Detection system in vehicles for speed breakers much in advance
42.
43. BIOPROSPECTING
• Bioprospecting is an umbrella term
describing the process of discovery and
commercialization of new products based
on biological resources. Bioprospecting often
draws on indigenous knowledge about uses
and characteristics of plants and animals.
44. BIOPIRACY
• Biopiracy is a situation where indigenous
knowledge of nature, originating with indigenous
peoples, is used by others for profit, without
permission from and with little or no
compensation or recognition to the indigenous
people themselves.
45. Biopiracy Cases
• The Rosy Periwinkle
• The Neem Tree
• The Enola Bean
• Turmeric
• Basmati Rice
46.
47.
48. BASMATI
CASE
STUDY
48
In late 1997, an American
company RiceTec Inc, was
granted a patent by the US
patent office to call the
aromatic rice grown outside
India 'Basmati'.
RiceTec Inc, had been trying
to enter the international
Basmati market with brands
like 'Kasmati' and 'Texmati'
described as Basmati-type rice
with minimal success.
BASMATI CASE STUDY
49. BASMATI CASE STUDY
However, with the Basmati
patent rights, RiceTec will now
be able to not only call its
aromatic rice Basmati within
the US, but also label it
Basmati for its exports.)
India and Pakistan will not only
lose out on the 45,000 tonne
US import market, which
forms 10 percent of the total
Basmati exports.
49
50. • Turmeric is a tropical herb
grown in East India.
• Turmeric powder has a
distinctive deep yellow color
and bitter taste.
• It is used as a dye, cooking
ingredient, litmus in a
chemical test and for
medicinal purposes.
Turmeric Patent Dispute
Patent Biopiracy
51. Issue of a Patent
• A U.S. patent (no.5,401,504)
on turmeric was awarded to
the University of Mississippi
Medical Centre, in May 1995,
specifically for the “Use of
turmeric in wound healing.”
52. Awaken to Intellectual property
right
• The patent was promptly
challenged by Dr. R. A.
Mashelkar, as Indian
scientist who has done
much to awaken India to
intellectual property rights
issues.
Director general of Council of Scientific and Industrial
Research (CSIR)
(1995-2006)
53. • In India where turmeric has been used medicinally
for thousands of years, concerns grew about the
economically and socially damaging impact of this
legal biopiracy.
• CSIR argues that turmeric has been used for
thousands of years for healing wounds and rashes
and thus its medicinal use was not a novel invention.
• Their claim was supported by the documentary
evidence of traditional knowledge, including ancient
sanskrit text and paper published in 1953 in the
Journal of Indian Medical Association.
55. Case Overview
•Apple sued Samsung for copying its product
ideas
•38-page suit filed by Apple in the U.S. District
Court of Northern California states.
•Copied look, product design, Packaging
•Galaxy S, Galaxy S II, Nexus S etc.
•19/381 were Claimed
56. Samsung was ordered to pay
approximately ONE billion Dollars to Apple
for damages caused by intellectual
property theft.
Almost every version from the Galaxy
series has great similarity with the iPhone
and the iPad – from the external
appearance to the user interface.
60. The Indian CopyrightAct,1957 governs the
system of copyrights in India. [Amended in
1982, 1984, 1992, 1994
& 1999]
Meaning : It is a right which Grants
protection to the unique expression of
Ideas.
61. The term original in the copyright
law means that the work originated
with the author.
There is no requirement for novelty
or uniqueness as there is in patent
law.
Copyright law protects the
expression of an idea. Not the
idea itself.
63. Ideas
Facts
Recipes
Works lacking originality (e.g. The phone
book)
Names, titles or short phrases
64. Register a copyright by completing a
simple application form, along with the
appropriate fee
Need not send a copy of your work,
It may appear with the same title, but if
each work has been created
independently, each will have its own
copyright protection.
65. Copyright lasts for the-
Author‟s lifetime + 50 years from the end
of the calendar year in which the author
dies,
50 years for films and sound recordings,
25 years for typographical arrangements
of a published edition,
Copyright protection always expires on
December 31 of the last calendar year of
protection.
66. Gives permission to use copyrighted
materials if certain criteria are met
Protects freedom of speech
Promotes public benefits like
education.
67. Never assume
that your use falls
under the fair-use
exception!
“Saving money” is
not a sufficient
excuse
Laziness can be a
trap!
68. Photos and images - up to 5 works
from one author; up to 10% or 15
works, whichever is less, from a
collection
Database information - up to 10% or
2500 fields or cell entries, whichever
is less
69.
70. It is covered under the Act called the Trade
Marks Act, 1999.
The Act came into effect on September 15,
2003. It replaced the Trade and Merchandise
Marks Act, 1958.
It extends to the whole of India.
It shall come into force on such date as the
Central Government may publish, by notification
in the Official Gazette
71. Trademark:
A symbol, logo, word, sound, color,
design, or other device that is used to
identify a business or a product in
commerce.
Different Symbols are :
™ Intent to use application filed for product
SM Intent to use application filed for services
® Registered trademark
72. Application for search.
Application for registration.
Examination of trademark.
Advertisement of trademark.
Filing of opposition.
Certificate issued.
73. Trademark is valid for 10 years from
the date of application which may be
renewed for further period of 10 years
on payment of prescribed fees.
Service mark Rights are reserved
exclusively for owners for 17 year & it
can also be renewed.
The Govt. fees is Rs. 2,500 for each
class of goods or services.
74. A trademark is a sign Used on, or
in connection with the marketing
of goods or services.
“Used on” the goods means that
it may appear not only on the
goods themselves but on the
container or wrapper in which
the goods are when they are sold.
™ SM
75. Correct use:
Raymond Textile is India's leading producer of
worsted suiting fabric with over 60% market share.
„Raymond Textile‟is India's leading producer of
worsted suiting fabric with over 60% market share.
Incorrect use:
Raymond Textile is India's leading producer of worsted
suiting fabric with over 60% market share.
82. GI IN INDIA
India, as a member of the World Trade Organization
(WTO), enacted the Geographical Indications of Goods
(Registration and Protection) Act, 1999 has come into
force with effect from 15 September 2003.
The Central Government of India has established the
Geographical Indications Registry with all India jurisdiction
in Chennai.
The GI Act is being administered by the controller General
of Patents, Designs and Trade Marks- who is the Registrar
of Geographical Indications.
83.
84.
85.
86. Why are GI Valuable?
GIs are marketing tool.
Reputation for quality associated with place name
used on labels, advertizing.
GI-identified products are believed to command
higher prices.
Of particular interest to developing countries.
89. Any reproduction, use , distribution,
performance, etc. of the work without
the permission of the owner.
An identical or substantial similar
reproduction is also covered.
Infringement – Damages - Injunction
90. • A suit can lie in the District or
High court ,
• It may issue an injunction
either to prevent the
infringer from any further use
& award damages to the
patent owner or will pay the
patent owner royalties for
further use.
91. •Apple sued phone maker HTC and
has filed a complaint with the U.S.
International Trade Commission,
alleging that the Taiwanese company
is infringing 20 Apple patents related
to the iPhone
•Steve Jobs, Apple's CEO, said in a
statement "We think competition is
healthy, but competitors should
create their own original technology,
not steal ours."
92. A suit can lie in District
or High court
• Punishment extends from
6 months to 3 years
• A permanent bans on
engaging in commercial
activities
93. 3 suits filed by Adidas
Saloman AG in the Delhi
High Court against
counterfeiters
At the initial stage,
infringing goods were seized
by the Local Commissioner
Cases were decreed recently
& damages of Rs. 15 lakhs
was awarded to Adidas
Saloman
94. A suit can lie in the
district court or in a
high court u/s 63 of
the copyright act,
1957
Punishable with
imprisonment upto 3
years and fined as
per the claims.
97. • Create yourself, rather than using
other's creations
• Do not use competitor's mark in such
way that it harms competitor in unfair
way
• No comparisons that are likely to cause
confusion