In collaboration with pharmaceutical company Lek/Sandoz, we have developed a new technology for production of a generic pharmaceutical compound (secondary metabolite). The research and development in the area of generic secondary metabolites focused on improving the production process by the use of genetic engineering and chemobiosynthesis. PCT patent application was filed (WO2007134836, EP1860194) and currently testing of technology in industrial environmental is carried out.
F.06 Development of a new product
COBISS.SI-ID: 3888760The method for monitoring QS molecules during fermentation was presented with a lecture at the international meeting of experts on yeast bioflavour production (2nd European Yeast Flavour Workshop, Cost Action FA0907 BIOFLAVOUR). The main contribution of the presented methodology is miniaturisation, efficacy and rapidness of the detection of yeast aromatic alcohols. Moreover, despite the miniaturisation, the method has still high sensitivity and specificity. The fermentation is processed in 2 ml bioreactors and detection is performed with HPLC and phenyl column of new generation. There is no need for special isolation of analites (e.g. extraction) or purification, therefore the optimized process exceedingly shorten, simplify and last but not the least reduce the cost of analysis (for cca 100-1000 fold when compared with other method in the field).
B.03 Paper at an international scientific conference
COBISS.SI-ID: 3920248Food systems are experiencing in practices new possibilities, due to fast tehnical nd technological advancement in developed world, such as: novel plant products, processing without heat treatment, in situ control of products with biosensors, fast and precise detection of unwanted/desired food grade micro-organisms, control of fluxes in order to reduce unwanted side reactions, intelligent packaging and polymers restructuring for increased shelf life and novel eatables and last but not least the use of new approaches in food preservation and distribution not to mention convenience foods and all impacts on human health in its wellbeing. Concequently we have to start to link more profoundly hard and soft sciences and transfer mutual finding, experiences and skills and towards consumer but engaging all elements of food supply chain.
B.04 Guest lecture
COBISS.SI-ID: 3989112