In the bustling heart of downtown Oklahoma City, a bold and exciting new venture has taken root. The University of Oklahoma (OU) has inaugurated the Bioprocessing Core Facility, a cutting-edge research hub designed to surge forward the frontiers of bioprocessing technology. This powerhouse of innovation, backed by the Oklahoma Biotech Innovation Cluster and the Gallogly […]
Tag: Bioprocessing
9 Types of Contamination Challenges in CDMO Fermentation & Biomolecule Production
Contract Development and Manufacturing Organizations (CDMOs) specializing in fermentation and biomolecule production face complex contamination risks that can jeopardize batch integrity, regulatory compliance, and product efficacy. While spore-forming bacteria (sporocidal challenges) are a well-known concern, contamination threats extend far beyond spores. These risks, if left unmanaged, can result in costly recalls, compromised therapeutic potency, and […]
Automation Is Reshaping Biopharma: From Bench to Batch
In the ever-evolving landscape of biopharmaceutical innovation, automation has moved from luxury to necessity. As companies seek to improve efficiency, reduce human error, and accelerate development timelines, automation in biopharma is becoming a cornerstone of competitive strategy. Whether it’s upstream process control, high-throughput screening, or real-time analytics, automated systems are transforming everything from cell culture […]
Solid-State Fermentation: The Comeback Tech
Introduction: Fermentation’s Forgotten Twin In the age of sleek bioreactors, precision fermentation, and gene-edited microorganisms, it’s easy to overlook one of the oldest and most effective fermentation techniques: solid-state fermentation (SSF). Yet, SSF is making a powerful comeback—reimagined for today’s needs in food tech, alternative proteins, biomanufacturing, and even pharmaceuticals. Unlike submerged fermentation (SmF), which […]
Koji-Based Protein: The Future of Meat
Introduction: A New Dawn for Meatless Innovation Imagine a savory steak or a smoky slice of bacon crafted not from animals, but from mold. Sounds unappetizing? Think again. Thanks to recent advancements in fermentation technology, koji-based meat alternatives are emerging as a game-changing force in the alternative protein industry. What was once an ancient mold […]