Thursday, November 16, 2006
|
| 9.30 10.00 |
Registration |
| 10.00 11.15 |
Basic Features of the Madrid System - Basic Features and Recent Developments
- Relationship Between the Agreement and the Protocol: the Safeguard Clause
- Advantages of the Madrid System for Users
|
| 11.15 11.30 |
Coffee Break |
| 11.30 12.30 |
General Principles When Filing an International Application - Types of International Applications
- Entitlement to File
- Choosing the Office of Origin
- Languages
- Representation Before the International Bureau
|
| 12.30 14.00 |
Lunch |
| 14.00 15.15 |
International Application and Examination - Contents of the International Application
- Examination by the Office of Origin
- Examination by the International Bureau and Irregularities
- Practical Exercices
|
| 15.15 15.30 |
Coffee Break |
| 15.30 16.15 |
Practical Exercises and Questions |
Friday, November 17, 2006
|
| 9.35 10.45 |
Managing an International Registration I - Subsequent Designation
- Change in Ownership
- Limitation; Renunciation; Cancellation
- Practical Exercises
|
| 10.45 11.00 |
Coffee Break |
| 11.00 11.30 |
Managing an International Registration II - Recording of Licenses
- Restrictions on the Right of Disposal
- Replacement under Article 4bis
|
| 11.30 12.30 |
Managing an International Registration III - Ceasing of Effect of the Basic Application or of the Basic Registration
- Transformation
- Corrections in the International Register by the International Bureau of WIPO
- Duration of Registration
- Renewal
- Questions
|
| 12.30 14.00 |
Lunch |
| 14.00 14.30 |
Information Concerning International Registrations - The Gazette; Madrid-Express; ROMARIN
|
| 14.30 15.15 |
Comparison Principles of the Nice Classification and its Use in the procedures for International Registration of Marks under the Madrid Agreement and Protocol |
| 15.15 15.30 |
Coffee Break |
| 15.30 16.45 |
Advantages of the Madrid System from User's point of view and Comparison Between the Madrid System and the Community Trademark System |
| 16.45 17.00 |
Closing |