A Thermodynamic Approach to Explore Excipient Mixtures and Novel Excipients in High Concentration Protein Formulations

11:30 - 12:05


  • How to identify synergic effects in excipient selection?
  • Do we need novel excipients or can we determine the “sweet spot” for formulation development using classical excipients?
  • How many experimental data-points do we need?
  • How far can modelling approaches guide us?
  • Why consider thermodynamics in formulation development
  • Those results will be presented and discussed.

Christoph Brandenbusch, Associate Professor, University of Dortmund