Patentability of food technology process and products in ansheeeeeeka
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This document discusses patentability of food technology processes and products in India. It provides examples of food processes, equipment, compositions, and packaging that can be patented. These include processes like heating, mixing and baking; equipment like flexible strainers and homogenizers; food compositions and trade secrets; and packaging innovations. The document also discusses international patent classifications related to food preservation and probiotics, and provides an example of a patented probiotic product.
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![PATENTABILITY OF FOOD
TECHNOLOGY PROCESS AND
PRODUCTS IN INDIA
Anshika Singla
B.Voc [FP] ,4th Sem](https://image.slidesharecdn.com/patentabilityoffoodtechnologyprocessandproductsinansheeeeeeka-171103121306/85/Patentability-of-food-technology-process-and-products-in-ansheeeeeeka-1-320.jpg)
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This document discusses definitions of patents, intellectual property rights, and traditional knowledge. It provides case studies of patents granted on turmeric and neem from India that were later revoked due to evidence that the traditional knowledge described in the patents had been previously known and used in India for many years. The document also discusses issues around biopiracy and bioprospecting as well as India's efforts through the Traditional Knowledge Digital Library to protect its traditional knowledge from misappropriation by improper patenting.
Ipr 17022014
This document discusses various forms of intellectual property rights that are relevant to agriculture and food enterprises. It covers patents, plant variety rights, geographical indications, and trademarks. For each type of intellectual property, it describes what can be protected, requirements for protection, rights granted to owners, and examples of agricultural products that have received intellectual property protections. The document also discusses international agreements like TRIPS that establish standards for intellectual property regulation.
IPR AND PATENTS
Intellectual property, very broadly, means the legal rights which result from intellectual activity in the industrial, scientific, literary and artistic fields.
Intellectual property law aims at safeguarding creators and other producers of intellectual goods and services by granting them certain time-limited rights to control the use made of those productions.
Intellectual property is traditionally divided into two branches, “industrial property” and “copyright.” Patents come under the former category
Intellectual Property Rights
This document provides an overview of intellectual property rights (IPR) in India. It defines different types of IPR including patents, trademarks, copyright, industrial design, geographical indications, and protection of plant varieties. It describes the requirements and processes for obtaining these different types of IPR in India. The document also discusses international agreements related to IPR and biodiversity, traditional knowledge, and the objectives of relevant laws in India to protect creativity and innovation while safeguarding public interests.
Basics of patenting
This document discusses patenting, particularly in the agricultural industry. It defines a patent as an exclusive right granted to an inventor for a novel product or process. The main purposes of patents are to exclude others from commercially exploiting the invention and to provide a marketing advantage. Utility patents, design patents, and plant patents are the main types. To be patentable, an invention must be novel, non-obvious, and useful. In India, the patent process involves examination for these criteria and publication before a patent is potentially granted, which typically takes 18-30 months. Considerations for patenting include costs, longevity, and working with a patent agent. The document also outlines the history of Indian patent law and notes that agricultural patents require
Workshop 2 - Legal Concerns (Steve Davey) Cullens Brochure
Dear IDEA Network members,
Due to copyright restrictions, I am unable to share with you the PPT from our workshop. Here is a very detailed and resourceful brochure from Cullens, the firm that our guest speaker Steve Davey works for.
Patenting of natural products by Dr.U.Srinivasa.ppt
The document discusses various aspects of patenting and regulating natural products. It defines what a patent is and explains intellectual property rights. It provides examples of patents on natural products for new formulations, new uses of constituents, and modified natural compounds. It also discusses biopiracy and provides case studies on patents granted on turmeric and neem in other countries. Finally, it outlines WHO guidelines and recommendations for regulating herbal medicines in South East Asia.
IPR - Types with Examples.pdf
IPR - Types with Examples
Intellectual property (IP) is a category of property that includes intangible creations of the human intellect.
Intellectual property encompasses two types of rights;
–industrial property rights (trademarks, patents, designations of origin (GI), industrial designs and models) and
–copyright
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Patentability of food technology process and products in ansheeeeeeka
- 1. PATENTABILITY OF FOOD TECHNOLOGY PROCESS AND PRODUCTS IN INDIA Anshika Singla B.Voc [FP] ,4th Sem
- 2. PATENT AND IT’S ORIGINALITY • A patent is a grant by a government that allows an inventor to maintain a monopoly on the use and development of an invention for a limited period of time. • It’s generally accepted that first systematic patent law was developed in Venice. Then this idea of granting exclusive rights to inventor spread throughout Europe, into England and then to the US.
- 3. PATENTABILITY ON FOOD Any process, machine, manufacture, composition of matter or improvement thereof, can be patented but food must be - NOVEL USEFUL NON-OBVIOUS
- 4. FOOD TECHNOLOGY PROCESSING PATENTS The processes like – Heating, Mixing, Baking, Frying, Fermentation, Sterilisation, Pasteurisation, Freeze-Drying, Storage and Preservation etc., are modified into an inventive and useful step which is non-obvious as well, can be patented.
- 5. Kellogg’s granted patent on flaked cereal
- 7. FOOD TECHNOLOGY EQUIPMENTS PATENT Machines which are based on modern technology, inventiveness or modification with higher efficiency rate are patentable in India. Few are – Flexible strainer Flexible drinking straw Industrial design on gas stove Homogenizer Twin volumetric filler Pre creamer Fruit feeder
- 8. Moha invents a new flexible strainer that automatically adapts to pans from diameter 18 cm till 24 cm.
- 9. Industrial designs on machinery can also be patented
- 10. FOOD COMPOSITION PATENTS Trade Secrets are often used by companies to protect their recipes and processes but they differ considerably from patent protection. With a trade secret, inventors do not disclose the inner workings or formula of the invention and employees or collaborators usually sign non-disclosure agreements.
- 11. EVERY FOOD PRODUCT HAS IT’S TRADE SECRET
- 12. PATENTS ON PACKAGING Packaging is the latest area that is seeing a raft of patent registrations by corporate India. Companies are now filing patent applications to protect innovations around materials, package construction and features, technology and equipment. • Avesthagen - an Indian life science company, granted patent on packaging for its Good Earth range of health foods. • Tetra Laval - a Swedish MNC, was granted an Indian patent for its packaging machines. • Bilcare Ltd. - an Indian innovation-led solutions provider, has been granted an Indian patent for its metalized packaging films.
- 13. Biodegradable pvc film for packaging and process for its preparation
- 14. INTERNATIONAL PATENT CLASSIFICATION A : HUMAN NECESSITIES A23 – Food and food stuffs; their treatment. A23B – Preserving; by canning meat, fish, fruits, vegetables; chemical ripening of fruits and vegetable; the preserved ripened and canned products. Therefore, A23B refers to a preservation method of different types of foods or foodstuffs.
- 16. PROBIOTICS According to the joint FAO/World Health Organization, Pro biotics are defined as, “Live microorganisms which, when administered in adequate amounts, confer a health benefit on the host”.
- 19. YAKULT