Protein adsorption at Gas-Liquid Interfaces: Mechanism and Applications
The ability of proteins to interact with interfaces is their nature. This ability has been used in process technology from fermentation to product isolation and formulation throughout the years. Although the surface activity of proteins is known, this property cannot be used to design processes directly, due to the lack of the molecular understanding. The aim of the project is to forecast the performance of proteins under various operating conditions to design processes of the macroscopic world, namely production processes, by understanding the underlying molecular processes during protein adsorption.
Laboratory of plant and process design
|Project supervisor||Prof. Gerhard Schembeckeremail@example.com||+49(0)231/7552338|