Case Studies
Working with ECFP
See below the ways we’ve used our expertise and facilities at the University of Edinburgh to give insight into products from all scales of enterprise.
Characterising a biosurfactant extracted from fish low-value by-products
Case study – Surfteic
Characterising a biosurfactant extracted from fish low-value by-products
Case study – Surfteic
Developing a novel formulation for gel hand sanitisers using hypochlorous acid
Case Study – Aqualution Systems Ltd
Physical interactions that bring relief to clinical conditions
Case Study – Lamellar Biomedical
Controlling texture through ice crystal growth in meat substitutes
Case study – Quorn Foods