SP Scientific is introducing a Lyolearn webinar that will discuss standard methods for evaluating lyophilised products.
The physical appearance of a lyophilised product can provide significant insight into the attributes of a product and the relative effects of processing, according to the company.
Developing a detailed cake description during the development of a lyophilised 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, SP claims.
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 of Lyophilization Technology, the scope of the 15 December 2010 webinar will be to discuss how the development of a standard method for evaluating lyophilised 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 lyophilised product is required by organisations looking to develop a reliable manufacturing inspection standard.
SP Scientific's programme of free educational webinars delivered by industry experts is devoted to freeze-drying topics.
The seminars follow a 30min format for the presentations, with a Q and A session immediately afterwards.
