Utilizing Raman Spectral Changes to Predict Lyophilized Protein Stability

Understanding of final product quality attributes in lyophilized products is of critical importance. This knowledge will improve the long term quality impact of the final product. This webinar will focus on development of a Raman spectroscopic method to detect secondary and tertiary structural changes in proteins in solution or solid state. The application of the Raman method to screen protein formulations for stability rank order due to structural changes during the lyophilization process or storage will improve formulation development and lyophilization cycle development. Evaluation of the method benefits, limitations and potential applications for future use will be discussed. Presented by Dr. Lauren Fontana, PhD Assistant Professor in the Division of Infectious Diseases at the University of Minnesota