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Week
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Topics
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Study Metarials
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1
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What is a geographical indication?
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R2,
Pages: 1-150
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2
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Importance for the food industry
Cultural significance
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R1,
Pages: 1-60
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3
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National signed and registered food products
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R1,
Pages: 1-200
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4
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International signed and registered food products
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R2,
Pages: 1-150
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5
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Traditional Product name, application, and registration process
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R3,
Pages: 1-101
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6
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Foods at the national application stage
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R1,
Pages: 200-300
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7
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Foods at the international application stage
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R2,
Pages: 1-150
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8
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The place of geographical indications in industrial property rights
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R2,
Pages: 1-150
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9
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The place of geographical indications in industrial property rights
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R2,
Pages: 1-150
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10
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Turkish Patent and Trademark Office`s role in the registration process
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R2,
Pages: 1-150
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11
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National application and registration process
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R3,
Pages: 1-101
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12
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International application and registration process
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R3,
Pages: 1-101
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13
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European Union Laws and Regulations
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R3,
Pages: 1-101
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14
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Inspection and Appeal procedures
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R3,
Pages: 1-101
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Prerequisites
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-
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Language of Instruction
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Turkish
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Responsible
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Assistant Professor, Didar Ucuncuoglu
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Instructors
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-
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Assistants
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-
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Resources
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R1. Çavaş, R., Nizam, D. (2021). Türkiye?nin Tescilli Lezzetleri. Coğrafi İşaretler. Oğlak Yayınları.
R2. Asan, H., Ilıcalı, G. (2021). Coğrafi İşaret ve Geleneksel Ürün Adı. LYKEION Yayıncılık.
R3. Anonim, (2008). Coğrafi İşaretler Hukuku ve Mevzuatı. Başalan Hukuk Yayınları
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Supplementary Book
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SR1. Turkish Patent and Trade Office. https://www.turkpatent.gov.tr/en/geographical-indication
SR2. Ulusal Mevzuat Sistemi (2016). 6769 Sayılı Sınai Mülkiyet Kanunu, Ankara https://www.mevzuat.gov.tr/mevzuatmetin/1.5.6769.pdf
SR3. Avrupa Birliği Mevzuat Sistemi (2012). https://eur-lex.europa.eu/LexUriServ/LexUriServ.do?uri=OJ:L:2012:343:0001:0029:en:PDF
SR4. Türk Patent ve Marka Kurumu, https://ci.turkpatent.gov.tr/uploads/files/CI_AB_Tescil_Egitim_Seti_kitapcik.pdf
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Goals
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To define national and international geographically signed and registered Turkish foods following the European Union?s main law and regulations.
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Content
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Geographically signed foods, national and international registration processes, traditional foods, inspection, and objection rules
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Program Learning Outcomes |
Level of Contribution |
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1
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Selecting and using the publications, books and methods necessary for scientific research.
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-
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2
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Effective a foreign language eto follow the international literature on field.
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3
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3
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Ability to design experiments, conduct experiments, analyze and interpret the results of experiments.
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-
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4
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Ability to identify, define and solve engineering problems
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-
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5
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Ability to contact research independently or as a member of a team.
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-
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6
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To be able to transfer the knowledge in the field by using the necessary techniques and devices in the field of Food Engineering.
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-
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7
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Using scientific methods in the field of Food Engineering,an ability to acquiring interdisciplinary knowledge, analyzing and synthesizing this knowledge and using it with a sense of scientific, social and ethical responsibility.
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5
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8
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To learn the basic current information about the field and to present an opinion about the innovations that will provide improvement in this field.
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5
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9
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Define and formulate problems releated to the field, develop methods to solve and apply innovative methods in solutions.
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-
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10
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Knowing the social, enviromental, health,safety legal aspects of engineering practices,project management and
business life practices and being aware of the constrains they impose on engineering practices.
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-
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11
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Observing social, scientific and ethicalvaluesin the stages of data collection, interperetation, annoucement and in all professional activities.
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-
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