Methods for Evaluating Lyophilized Product

SP Scientific, a world leader in freeze drying technology, has announced a new LyoLearn webinar that will discuss standard methods for evaluating lyophilized products.

The physical appearance of a lyophilized product can provide significant insight into the attributes of a product and relative effects of processing. Developing a detailed cake description during the development of a lyophilized product is important in order to discern subtle differences with regards to formulation variations, product designs, processing variables, and the impact of scale?up activities on product appearance. Cake descriptions also present an opportunity to compare physical characteristics, which can provide determination of vial to vial and batch to batch uniformity during the product development process.

Chaired by Wendy Sunderland (Lyophilization Technology) - the scope of the 15th December 2010 webinar will be to discuss how development of a standard method for evaluating lyophilized product in a laboratory setting requires uniformity in cake descriptions. Examples will be presented of how a thorough cake description including colour, macroscopic and microscopic structure, and texture of the lyophilized product is required by organisations looking to develop a reliable manufacturing inspection standard.

SP Scientific's program of free educational webinars delivered by industry experts are devoted to freeze-drying topics, and follow a 30-minute format for the presentations with a Q&A session immediately afterwards.  To register for the December 15, 2010 webinar please visit the SP Scientific website** or contact the company on +1-845-255-5000 (+44-1473-240000 in Europe).