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| DROI0234-1 | Aspects de concurrence et de propriété intellectuelle : industrie alimentaire
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| Durée : | 15h SEM |
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| Crédits/ECTS : |
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| Titulaire(s) : | Eric De Gryse, Patrick Rudelsheim, B. van der Meulen |
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| Langue : | Langue française |
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| Aperçu général : | This class focuses on three different topics which are relevant to the food industry as they concern the development of new resources and markets. They are closely linked to the field of intellectual property: the protection of geographical indications (and the use of comparable labels), the rules on novel foods and the use of genetically modified organisms.
Food law
Food law is a functional field of law. It encompasses the areas of public and civil law that address the production of and trade in food as well as requirements on communication - labelling - as risk management. This course addresses general subjects of food law on the global level (WTO; Codex Alimentarius) and on the EU level (General Food Law). The general subjects discussed provide the context to the specific topics: protection of geographical indications and genetically modified foods.
Protection of geographical indications
The protection of geographical indications is a hot topic (think of possible conflicts with trademarks) and the increasing awareness for development of rural and traditional products makes it more and more popular. The European Union has backed this field of IP and created a possibility for strong protection based on a unique system of registration of designations for agricultural products and foodstuffs, now also open to third countries. Other ways of protection, for example through collective trademarks are also available. This class handles the (European and Belgian) legal systems through which geographical indications and appellations of origin can be protected and the specific problems arising from such protection which have been addressed in case law.
Use of genetically modified organisms
Biotechnology has been an intrinsic part of the food industry as early as processes of wine making and bread baking were discovered. however, newer forms of biotechnology, in particular the use of genetically modified organisms, have led to important interrogations on the safety aspects of these "Novel foods". beyond the strict safety guarantees more regulations were installed to ensure traceability and labeling, key elements to allow meaningful consumer choice. However with the accumulation of laws to prevent harm, new compliance challenges are created for anyone operating in the field. |
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| Evaluation : | Witten exams |
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| Contacts : | Eric De Gryse, avocat, Simont Braun, avenue Louise 149 boîte 20 à 1050 Bruxelles.
Tél. 02 533 17 29 - e-mail : eric.degryse@simontbraun.be
Patrick Rüdelsheim ; patrick.rudelsheim@perseus.be |
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