Advanced lecture series on food technology


Starts: 28.10.2021 at 11:00
Ends: 28.10.2021 at 12:00


Seminar, online

Organised by

Working language(s)



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. 


Lecture 1: Thursday, 7 October 2021
Lecture 2: Thursday, 14 October 2021
Lecture 3: Thursday, 21 October 2021
Lecture 4: Thursday, 28 October 2021
Time: 11.00-12.00 hrs CEST (GMT +02:00)

Learning objectives

Participants 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.
They 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. They will also learn how patents can be used to attract investors, protect market share, cement technology partnerships and increase profits.
The four online lectures are an ideal opportunity for participants to interact with EPO experts, IP experts and inventors specialising in the field of food technology.


The lecture series comprises four online sessions:

Patents in food technology are strategic instruments on the multi-billion-euro food market. Understanding the main challenges of patentability in food technology is key to deploying efficient patent protection.

Dominika Barac, examiner, Healthcare, Biotechnology and Chemistry, EPO
Doris Krajewski, examiner, Healthcare, Biotechnology and Chemistry, EPO

From universities and SMEs to global companies, there are many different strategies for protecting inventions. Flexible IP strategies adapted to a company’s growth phases or its changing position in the innovation cycle help inventors best exploit the full value of their patents.

Kim Wagner, European patent attorney, Plougmann Vingtoft, Partner, Head of opposition & litigation, honorary court-appointed expert at the Maritime and Commercial High Court (Sø- og Handelsretten), Copenhagen, Denmark

Innovation is at the heart of food technology, one of the world’s leading industries. Global food businesses evolve in response to changing consumer needs and utilise IP in order to protect and foster investment in differentiating technology as well as to enable collaboration.

Danny Keenan, Vice-President Patents, Foods and Refreshment, Unilever Patent Group, United Kingdom

Inventor Rickard Öste will talk about best practices on how to overcome challenges and hurdles to successfully reach the market.

Dominika Barac, examiner, Healthcare, Biotechnology and Chemistry, EPO
Rickard Öste, inventor and co-founder of Oatly AB and Aventure AB, professor emeritus, Department of Food Technology, Engineering and Nutrition, Lund University, Sweden



Prior to the online lectures, it is recommended that participants study the preparatory material provided in the European Patent Academy’s e-learning centre. Please register in the e-learning centre and enrol for the following self-paced courses:

Target groups

Level of expertise



Online training

Venue details

Virtual classroom, online



European Patent Office
Bob-van-Benthem-Platz 1
80469 Munich



Registration deadline

Deadline for registration is over.