Oxford Biotrans showcased in BBSRC Impact Report
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.
Read MoreBBSRC 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.
Read More10th 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
Read MoreA 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,
Read MoreKate Baggaley covers the technology creating natural flavours. To read the full article click here
Read MoreThere 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
Read MoreAfter years of research, the flavour and fragrance industry is increasingly turning to biotechnology for commercial production, as Emma Davies for Chemistry World reports. Read more here
Read MoreAlizé Pennec discusses her unique insight into transitioning to the world of a start-up with Holly Reeve, from ScienceInnovationUnion. Read more here
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Read MoreCapturing the scent and flavour of a grapefruit is incredibly difficult and costly. Around 400,000kg of grapefruits are needed to produce just 1kg of the flavouring used in products such as drinks, desserts and sweets. Now Oxford scientists have developed a way to use enzymes to modify naturally occurring compounds found in an orange…
Read MoreThursday 7th April, 2016; Oxford Biotrans featured on That’s Oxfordshire local news channel.
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