Patrick Hughes reports on how Oxford Biotrans is leveraging it’s P450 portfolio to launch new products.

Nature article on the use of nootkatone as an insect repellent

Oxford Biotrans has recently secured funding from the latest round of Innovate UK ‘Sustainable Innovation Fund’ to support the further development of our natural nootkatone product – with the aim to build on the competitive advantage of this F&F and emerging insect repellent.

The E.P.A. has approved nootkatone, which is found in cedars and grapefruit. It repels ticks, mosquitoes and other dangerous bugs for hours, but is safe enough to eat. Read more

15th October 2018: Oxford Biotrans is delighted to announce that it has won the Royal Society of Chemistry’s Emerging Technologies Competition 2018 in the Food & Drink category, for our novel range of oxidation biocatalysts. The award was presented last night at the QEII centre. #ChemistryMeansBusiness Many thanks to the organisers for hosting such a

BBSRC uses Oxford Biotrans as a success story for demonstrating how early stage research council funding can evolve into industrial applications. Read the full story here.

10th October 2017 Oxford Biotrans has announced that it has closed £2.1m in new funding. The investment was led by Touchstone Innovations (formerly Imperial Innovations) with participation from existing shareholders including the University of Oxford and Oxford Investment Consultants/Oxford Technology and Innovations EIS Fund, alongside new investment from Perivoli Innovations. The company commercialises new natural

A 4 year PhD studentship is available now and is funded by the BBSRC and Oxford Biotrans Ltd. The project title is “Enabling metalloenzyme biotransformations within a continuous oscillatory baffled reactor”. The student will be based at Heriot-Watt University and will spend his/her last three months in Oxford Biotrans in Oxford. In order to apply,

Kate Baggaley covers the technology creating natural flavours. To read the full article click here

There is a growing global industry for natural flavours in our everyday products – replacing chemically made compounds with those made in biology. Here in Oxford, a group of scientists are getting a ‘taste’ of the action by making natural flavours through modern day brewing. Focusing on the scent and flavour of grapefruit, where global