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Impact of frezing method on the physical properties and stability of lactose dehydrogenase (LDH)

 Thesis abroad

keywords FREEZE-DRYING, FREEZING

Reference persons ROBERTO PISANO

Research Groups AA - Process System Engineering

Thesis type EXPERIMENTAL

Description The control of the freezing process is crucial to avoid damage to labile products such as proteins. The object of this project is to investigate the impact of freezing method and formulation on the physical stability (aggregation) and other physical properties of lyophilized lactose dehydrogenase (LDH) formulations.

Notes Possibilità di svolgere parte del lavoro all'estero (Ghent, BE)

Deadline 03/11/2015      PROPONI LA TUA CANDIDATURA