Patents play an important role in many technical fields, and food technology is no exception. Some of the foundation stones of biochemistry were laid by bakers and brewers. Today, research into more sustainable production and processing, meat substitutes, foods with lower sugar and salt, and foods with better nutritional value or greater longevity, is booming. This advanced lecture series will provide participants with insights into the innovations shaping the food industry of the future, and reveal how IP strategy can lead to success.
In this course, you will learn how patents can be used to protect inventions related to food technology, and will find out about some of the challenges in the patent granting process which are specific to the food industry.
You will come to understand how patents can protect a range of subject-matter (such as a product, process, device or non-medical/medical use) by preventing unauthorised commercial exploitation by third parties. You will also learn how patents can be used to attract investors, protect market share, cement technology partnerships and increase profits.