EMEA/APAC: Monday, August 28 at 10:00 a.m. CET
NA/LATAM: Tuesday, August 29 at 10:00 a.m. EDT
Vialose™ trehalose dihydrate is a premier performance sugar that is resistant to acid hydrolysis and enzymatic cleavage. It is used to:
Understanding the correlation among excipient properties, formulation composition, processing conditions and lyophilized cake properties is important. While therapeutic proteins are formulated with a variety of excipients and undergo process development, storage, and administration at various temperatures, in most cases, freeze-drying is the preferred method to manufacture them in their solid state.
key learning objectives:
you’ll learn about the properties of vialose™ trehalose dihydrate and investigate its impact on the preparation and stabilization of lyophilized cakes, including its:
Dr. Fengyuan (George) Yang
research scientist at Ashland
Dr. Fengyuan (George) Yang is a research scientist at Ashland. Before joining Ashland, he was an associate scientist at Merck. He received his B.S. and M.S. degrees in polymer science and engineering from Beijing University of Chemical Technology, and his Ph.D. in Materials Science and Engineering from Johns Hopkins University.
His research interest is the application of polymers for developing functional materials. Recently, he’s been actively working on the application of polymeric rheology to guide pharmaceutics and polymeric excipient development. In the past few years, Dr. Yang has published 1 book chapter, about 30 papers in peer-reviewed journals, and contributed more than 40 presentations or posters to scientific conferences.