Opportunities center on outsourced, scalable production of recombinant proteins, enzymes, plasmid DNA and smaller biologics.
Fermented foods are deeply seated in global food culture. Many recipes are highly guarded, passed through generations and shrouded in mystery. The microbial communities that make up fermented foods ...
Changing the carbon source used during bacterial fermentation—essentially, what bacteria are fed—can significantly influence ...
Estonian biotechnology company ÄIO and research organisation TFTAK have secured €1.94 million in public funding for a ...
Accelerating corporate net-zero commitments and tightening regulations on conventional chemical emissions highlighted by Invista’s ISCC PLUS mass-balance certification, Ascend Performance Materials’ ...
Microbial systems offer distinct advantages in protein expression, saving costs and time, and offering well-characterized host genetics and ease of scale-up. 2 However, challenges remain in process ...
Humans have used fermentation for thousands of years. Chemical residues from pottery at Jiahu, in central China, date a fermented beverage of rice, honey, and fruit to roughly 9,000 years ago, and ...
Sam Zhang, PhD, has more than 18 years of experience in the biopharmaceutical industry, with extensive expertise in CMC management, cell line development, process development, and clinical ...
The credits support a $55.5 million project that will convert 463,503 square feet of underused fermentation space at the ...
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