I first came across Ingenza during my PhD at the University of Strathclyde, where I was fortunate enough to work in the same research group as Ali Arnold – Head of Fermentation at Ingenza – and the company stayed on…
The COVID-19 pandemic has brought the world to a standstill this year but, at Ingenza, we’ve tried to remain positive throughout and keep spirits high amongst the team. We are pleased to have been able to operate as normally as…
My route into science was less traditional than most. I joined Ingenza straight from high school in January 2012, choosing to take on a modern apprenticeship rather than starting a full-time degree. This work-based learning approach was a more appealing…
I have always been interested in figuring out how things work and solving problems, which is what initially led me to study chemistry at university. I then decided to pursue a PhD in biochemistry at the University of Strathclyde, followed…
Fermentation is essential for scaling up bioprocesses in the sustainable manufacture of chemicals, biologics, pharmaceuticals and biofuels and, here at Ingenza, our richly diverse, multidisciplinary team has built up a wealth of experience to help you do just that. We…
I joined Ingenza in 2009 as a graduate in biomedical sciences. Five years later, with some industrial experience behind me, I decided that I would like to do a PhD, ideally while continuing to work at Ingenza. However, although there…
Biopharmaceuticals now account for a significant proportion of new drugs being released onto the market, providing alternative treatment strategies for many medical conditions, as well as offering new hope for previously untreatable or orphan diseases. Unlike the manufacture of small…
Scotland leads the way in the UK for environmental and agricultural biotech start-ups and, as a biotech company, it’s important for us to be actively involved in this community. The Industrial Biotechnology Innovation Centre (IBioIC20) Annual Conference is perfect for…
Most days start the same for me – being rudely awoken at 6 am by an impatient toddler demanding a bowl of Shreddies. After the inevitable cereal explosion has been contained and the ensuing struggle to brush teeth is complete,…
Although it has only been three years since I joined Ingenza, I have witnessed many significant changes in the way our company functions. Our move to the Roslin Innovation Centre has, of course, changed almost every aspect of our daily…