Owner MERIEUX NUTRISCIENCES CORPORATION

Convention US 9 September 2010 85/126,076

Service Griffith Hack

Various Provisions of paragraph 44(3)(b) and/or Reg 4.15A(3)(b) applied.*

Filing Date 16 December 2010

Class 35 Providing assistance to commercial enterprises in business management; providing assistance to companies in the advertising sector, particularly carrying out product viability studies; market studies; analyzing the impact of new products on a panel of consumers; sensory analysis and assessment of the impact of new products on a panel of consumers; quantitative and qualitative commercial studies; opinion polling; monitoring and conducting of qualitative and sensory studies on the impact of products and brand names on consumers

Class 41 Providing of training namely the development, conducting and providing of training seminars, of classes on-line via video, videocassette, DVD and CD for training food industry personnel on food microbiology, plant hygiene, environmental monitoring, product safety, shelf-life, quality assurance (HACCP) and procedures for good manufacturing practices

Class 42 Laboratory services namely providing microbiology laboratory analyses of food for human and animal consumption; analytical chemistry laboratory services for analyses of food for human and animal consumption, food supplements, nutrition, cosmetics and the environment; audits and verifications namely the assessment of standards and practices in the field of human and animal food production, human and animal food preparation, human and animal food storage, in the human and animal food processing industry in order to ensure compliance with governmental regulations and laws and industrial practices, including quality control and quality assurance practices (HACCP); verification services to ensure laboratory compliance with good laboratory practices; scientific and technical services relating to the sensory impact of products and brand names on consumers; industrial design studies and consulting in relation to packaging design; new product research and development for third parties; quality studies and controls; development and conducting of genetic tests relating to animals and projects for research purposes; risk management namely providing professional scientists and services for the design of preventive quality assurance and quality control plans relating to human and animal food production, human and animal food preparation, human and animal food storage, human and animal food processing industries; conducting investigations to identify the source triggers of food-borne diseases, incidents involving food spoilage and similar situations; scientific consulting and research, namely the design, conducting and management of research projects relating to microbiological food, the food industry and tests on animals, including studies on shelf-life, provocation studies and collaborative studies in the area of new biology, chemical and microbiological methods, cultures for advanced-stage identification, antimicrobial efficiency studies, modified atmosphere conditioningstudies, studies for the validation of requests relating to microbiology