Food and Intellectual Property Rights
This course teaches the basic features of intellectual property rights with a particular focus on the interlink between IPRs and food.
The course will discuss patents, plant varieties, genetically modified food and bio-piracy as well as exclusive rights relating to trademarks, collective marks, certification marks and appellations of origin.
The student will learn to distinguish between different forms of intellectual property rights and assess the impact of exclusive rights in various stages of food development.