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Investment round to push Fluorescent Dyes to Market

A second round equity investment of £487k towards the end of 2022, is enabling University of Birmingham spin-out ChromaTwist Ltd to continue development of its new class of fluorescent dyes destined for the flow cytometry reagent market, which with its current growth rate has been estimated to reach a value of $2. Click to read more. ....

United Kingdom , Mark Shepherd , Alex Robinson , Jon Preece , Nature Research , School Of Chemistry , Irresistible Materials Ltd , University Of Birmingham , School Of Chemical Engineering , Merck Kga , Merck Kgaa , Chromatwist Ltd , Royal Society Of Chemistry Emerging Technologies , Professor Jon Preece , Professor Alex Robinson , Chemical Engineering , Innovate United Kingdom , Materials Ltd , Darren Wake , Spinoff Prize , Royal Society , Chemistry Emerging Technologies , Life Science ,

Nanotech could be the next frontier of drug delivery

Prof Ijeoma Uchegbu is advancing pharmaceutical nanoscience, but said the biggest challenge lies with the pharma development ecosystem. ....

Ijeoma Uchegbu , Gianfranco Pasut , University College London , Royal Society Of Chemistry Emerging Technologies , University Of Padua , Academy Of Pharmaceutical Science Innovation Award , Science Foundation Ireland , Prof Ijeoma Uchegbu , Science Summit , Royal Society , Emerging Technologies , Pharmaceutical Science Innovation Award ,

Hoxton Farms grows animal fat for meat substitutes

By Vanessa Zainzinger2021-01-29T09:35:00+00:00
Covid-19 pandemic motivated friends to combine their expertise in cell biology and mathematical modelling, and realise company they had being discussing for years
Max Jamilly and Ed Steele share a fundamental belief that the global meat industry is broken. ‘We know that it’s killing us, it’s killing the planet. Global food security is at an all-time low, and demand for meat alternatives is absolutely soaring,’ says Jamilly. But despite the market success of product lines such as Beyond Meat and the Impossible Burger, many consumers find meat alternatives disappointing compared to the real thing. The reason is one crucial, missing ingredient: fat. ....

United Kingdom , City Of , Fed Steele , Max Jamilly , University Of Oxford , International Livestock Research Institute , Plant Based Foods Association , United Nations Environment Programme , Royal Society Of Chemistry Emerging Technologies , Beyond Meat , Impossible Burger , Hoxton Farms , Plant Based Foods , International Livestock Research , Royal Society , Emerging Technologies , ஒன்றுபட்டது கிஂக்டம் , நகரம் ஆஃப் , எட் ஸ்டீல் , அதிகபட்சம் ஜாமிலி , பல்கலைக்கழகம் ஆஃப் ஆக்ஸ்ஃபர்ட் , சர்வதேச கால்நடைகள் ஆராய்ச்சி நிறுவனம் , ஆலை அடிப்படையிலானது உணவுகள் சங்கம் , ஒன்றுபட்டது நாடுகள் சூழல் ப்ரோக்ராம் , அரச சமூகம் ஆஃப் வேதியியல் வளர்ந்து வருகிறது தொழில்நுட்பங்கள் , அப்பால் இறைச்சி ,