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UNIT IV INTELLECTUAL PROPERTY RIGHTS 9

Bioethics and Legal Issues - Intellectual property rights in Biotech, Patent laws - Bioethics and current
legal issues - Marketing and public perceptions in product development – Genetically modified
products and organisms (Transgenic products), Technology licensing and branding concerns.

NIT V BUSINESS PLANS FOR BIOTECHNOLOGISTS 9

Healthcare, Biomedical Sciences, Agriculture and Agrobiotechnology. Transfer and business planning -
Bank loan and finance strategy – Budget plan – licensing and Branding Concerns and Opportunities,
Policy and regulatory Concerns and Opportunities. Financial assistance for R&D projects and
entrepreneurship. Corporate partners marketing – Model project: Case studies of different industries and
their strategic planning.

TOTAL: 45 PERIODS

COURSE OUTCOMES

At the end of the course students will be able to

 Know various areas of biotechnology industries in India and abroad based on industry segment.
 Develop new venture procedures for promoting entrepreneurship in biotechnology.
 Produce and commercialize various bioproducts from R&D to business units.
 Analyze business plans and financial strategies for bio-based industries and its regulatory
concerns.partners marketing – Model project: Case studies of different industries and their
strategic planning.

TEXT BOOKS:

1 Richard Oliver. ―The coming Biotech age: The business of Biomaterials‖, McGraw Hill
Publications, New York, USA, 2000.
2 Karthikeyan, S. and Arthur Ruf,. ―Biobusiness‖. MJP Publications. Chennai, India. 2009.

REFERENCES:
1 Ruth Ellen Bulger. ―The ethical dimensions of the Biological sciences: Cambridge University
Press‖. New York. 1993.
2 Gurinder Shahi. ―BioBusiness in Asia: How countries Can Capitalize on the Life Science
Revolution‖ Pearson Prentice Hall, 2004.
3 Cynthia Robbins., ―The business of Biotechnology‖, UK, HarperCollins, 2001.

OBT 1703 FOOD AND NUTRITION L P T C
3 0 0 3
COURSE OBJECTIVES:

1. To introduce the students to the principles of Human Nutrition.
2. To understand the importance of food for healthy living.
3. To familiarize with food related hazards and food hygiene.

Curriculum and Syllabus | Open Electives | R 2017 | REC Page 23