Process analytical technique (PAT) miniaturization for monoclonal antibody aggregate detection in continuous downstream processing

The transition to continuous biomanufacturing is considered the next step to reduce costs and improve process robustness in the biopharmaceutical industry, while also improving productivity and product quality. The platform production process for monoclonal antibodies (mAbs) is eligible for continuous processing to lower manufacturing costs...

Automation and miniaturization: Enabling tools for fast, high-throughput process development in integrated continuous biomanufacturing

Process development in the biotech industry leads to investments around hundred of millions of dollars. It is important to mitigate costs without neglecting the quality of process development. Biopharmaceutical process development is important for companies to develop new processes and be first to market, improve a pre-established process, or...

Model-based optimization approaches for pressure-driven membrane systems

Membrane technology is commonly used within food, bio- and pharmaceutical processes. Beside single-stage membranes, multi-stage membrane systems are become more popular to improve separation performance. In this review, we present a unified four-phase model-based optimization framework to optimize these systems, using mechanistic models,...

A Structured Approach to Recover Valuable Compounds from Agri-food Side Streams

Food side streams contain useful compounds such as proteins, sugars, polyphenols, and amino acids that might get discarded during processing. The concentration of these components may be low (e.g., fruit side streams are mainly composed by water, around 90%, while polyphenol content in rapeseed meal is less than 3% dry weight) and therefore...

Continuous downstream processing

The main objectives of bioprocesses are to reliably deliver drugs in a relatively short time frame with high quality within a tight regulatory framework. Bioprocesses are highly complex, the level of automation is moderate, and there is constant pressure to improve efficiency and costs. In addition, climate change and resource scarcity...

Aldehydes as Wort Off-Flavours in Alcohol-Free Beers—Origin and Control

Although present in concentrations in microgrammes per litre level, aldehydes, in particular those derived from Strecker degradation, are known to majorly contribute to the undesired wort flavour of alcohol-free beers. In order to improve currently available products, one needs to understand the underlying cause for the over-prevalence and...