The aim of the course is to provide participants with an applicable understanding of formulated products, and how such products are designed and manufactured. The course also aims to give the participants new ideas pertaining to development and improvement of formulated products. At completion of the course, the participant will have gained an understanding of modern formulation technology and how a cross-disciplinary approach can be used to develop and improve commercial products.
This is an intensive three-day course. The course has a focus on the link between formulation science and how to transfer this into the practical situation of product development. The course will be a mix of lectures, hands-on practical’s and round table discussions. This provides the participants with an opportunity to get an overview of the complex field of formulation science and how this is linked to product development. It also gives an opportunity to exchange experience with others from different areas of work. Participants will be asked to submit questions and their own problems prior to the start of the course. Their specific questions will be highlighted during the course. At the evening of Day 2 a Course dinner will take place. To read the course description as well as the lecture plan, please click here.
Day 1: Key concepts in formulation
– What is formulation science?
– Customer demands
– The key building blocks of formulations (polymers, surfactants)
– Introduction to formulation and what formulation to choose
– Key aspects of solutions
– Key aspects of dispersions (emulsions, solid dispersion and foams)
– Key concepts for semi-solids (gels)
– Key concepts for dry formulations
– Mingle with speed-labs
Day 2: Understanding how product demands are linked to formulation
– What do we need to know to understand our system well enough to formulate? (Characterization of starting materials, low
soluble components, biologicals).
– How does the product interact with biological systems? (Uptake into biological tissues, safety, microbiology, environmental issues). – How do we determine stability and how do we formulate for increased stability?
– Ingredient policies
Day 3: Characterization of formulations
– Critical attributes – what to look for
– Qualilty of design
– Solid state characterization
– Determining particle size
– Rheology and texture
– Powder characterization
– Surface characterization
– Panel and instrument demo
WHO SHOULD ATTEND?
This is a course combining science and applications of formulation. It is aimed at you who are new to formulation or know that you have to broaden your knowledge within formulation. It is equally aimed at you who have products that will be formulated in downstream processes, and thus need to be able to communicate with formulators for successful product development. Persons from industrial innovation teams where market demands are central and formulated products key, can use the broad industrial applicability for inspiration. University researchers will benefit by understanding how their discipline fits into the development of formulated products.
Stefan Ulvenlund has a PhD in Inorganic Chemistry and is the Chief Scientific Officer at the contract research company CR Competence AB in Lund. He also holds the professorship in Formulation Technology at Lund University. Stefan has around 20 years of experience in the fields of applied chemistry and formulation science, primarily within pharmaceutics (including 13 years at AstraZeneca), but also in cosmetics, personal care, agrochemicals and other businesses.
Marie Wahlgren, Professor, has worked in the field of physical chemical characterisation of proteins since 1987 at the Department of Food Technology at Lund University. At Ferring AB as Head of Formulation she worked with oral and parenteral delivery of pharmaceutical peptides. After her return to the University in 2000, the scope of powder delivery problems studied has been broadened.
Björn Bergenståhl, professor in Food Technology at Lund University since 1998. For more than 15 years, he worked as researcher and section manager at YKI Institute for Surface Chemistry in Stockholm. He has a long-term experience in applied surface and colloid chemistry in industrial systems (chemical technical, paint, paper, mining, pharmaceutical and food industry) and on surface properties of solid systems obtained through drying. Another area of interest is the influence of the surface physics on the functional properties of industrial powders (wettability, dispersability and flowability).