Scottish Universities Life Science Alliance (SULSA) is joining Science Entrepreneur Club on March 26th in Edinburgh to launch SEC Scotland!

This collaboration with Science Entrepreneur Club will bring together entrepreneurs, investors, and academics to connect, share ideas, and drive innovation in Scotland’s thriving life sciences sector.

Event Schedule:

• 2:30–4:30 PM | Workshop for researchers on developing an entrepreneurial mindset
• 4:30–7:00 PM | Networking Mixer with drinks, nibbles, and inspiring conversations

What to look forward to?

• Professor Ross Tuffee, founder of the Connect-Ed Network and co-author of Scotland’s Entrepreneurial Campus report, will guide researchers in SULSA’s network through key considerations in developing an entrepreneurial mindset and empower you to turn your research into business ideas whether you’re ready to take that plunge now or just wondering what the fuss is all about!
• Following this workshop for researchers (PhD stage upwards), the SEC’s network of entrepreneurs and investors will join for an evening of networking and the official launch of the SEC Scotland Chapter. SULSA and BioAcademic researchers are welcome to join for the workshop and/or the mixer!

🔗 Register on the luma platform to attend:

• PhDs, Postdocs & Academic Researchers
• Investors & Entrepreneurs

The 13th Scottish Fermentation Network Event will take place at the University of Edinburgh Central Campus on 7th April 2025.

Following some refreshments on arrival, a brief update on the network will be given and then an exciting mix of industry and academic presentations from current SFN members. This will be followed by an optional distillery tour and tasting event at Holyrood Distillery.

Agenda

1pm – Registration & refreshments

1.30pm – Welcome talk – Luke Johnston – Senior Upstream Bioprocess Scientist, IBioIC

Session 1
1.40pm – Omics and Biotech. Why bother? – Karl Burgess – Personal Chair of Biological Mass Spectrometry, University of Edinburgh

2pm – Cheaper Than Chicken – Martin Currie – Founder, AMYBO

2.20pm – IP-A: A pint full of intellectual property – Yann Robin – Principal Associate, Marks & Clerk

2.40pm – Sponsor presentation – María Constanza Sadino Riquelme – Senior Process Engineer, Modela

2:50pm – Refreshment break

Session 2
3.10pm – Using Scotland’s spent grains to help solve the global cocoa crisis – Andy Clayton – CEO, Fermtech

3.30pm – Production of biobased molecules to enhance drought tolerance in plants – Josephine Giard – Postdoctoral Researcher, Heriot Watt University

3.45pm – Accelerating R&D: reducing cost improving product recovery with AI Bioprocess Simulation Software – Rafael Boni – Bioprocess Engineer, New Wave Biotech

4pm – Wrap up of main event – Luke Johnston – Senior Upstream Bioprocess Scientist, IBioIC

Main event ends

4.30pm – Whisky tour & tasting (Holyrood Distillery). Note – distillery is a 10 minute walk from 50 George Square venue.

6.15pm – Tasting concludes

Note – tasting will last between 1 hour 15 mins to 1 hour 30 mins.

The Global Research Institute in Health and Care Technologies was established to accelerate the advancements of research and is dedicated to facilitating the development of new technologies. Through collaborations with healthcare industry experts, stakeholders, charities and academics it has begun addressing critical global health challenges. Through a collaborative approach, their goal is to continue delivering innovative and sustainable healthcare solutions.

This Showcase event will shine a spotlight on The Global Research Institute in Health and Care Technologies and the research underway designed to address some of the most pressing challenges in global healthcare.

Keynote speakers include Professor Sir Chris Whitty, Chief Medical Officer for England and Chief Medical Adviser and Head of the Public Health Profession for the UK Government, and speaker David Dent, a previous member of the Queen Alexandra’s Royal Army Nursing Corps, Honorary Professor at Stirling University Business School and Executive Director for Paraxel Biotech. You will hear from Dubai representatives and also have the opportunity to engage with interactive demonstrations and network with academics from within the Global Research Institute in Health and Care Technologies.

The day will feature research breakthroughs and technology demonstrations, including photonics solutions enhancing clinical precision, next-generation smart health sensors driving real-time diagnostics, and advanced microfluidics revolutionising biomedical workflows. You will also have the option to join a tour of the Immersive Suite, featuring a state-of-the-art patient simulator and a dynamic projection system. This cutting-edge facility can recreate a wide range of environments, serving as a powerful hub for co-design and testing.

The event will offer networking opportunities, allowing you to connect with researchers, industry leaders, and stakeholders driving impactful change in healthcare. ​

If you would like to find out more about The Global Research Institute in Health and Care Technologies, please visit Health and Care Technologies | Heriot-Watt University

Amelia Whitelaw, Director of Interface will be attending this event.

Revolutionising gluten-safe food production

Background

Prozymi Biolabs Ltd, an Edinburgh based biotechnology start-up was founded with a mission to revolutionise gluten-free food production. With a significant portion of the UK population affected by gluten-related disorders, including coeliac disease, gluten sensitivity and IBS, there is an increased demand for gluten-free products. However, existing gluten-free options often lack the taste, texture, and nutritional value of traditional gluten-containing foods, posing challenges for consumers.

Scientists from Prozymi Biolabs are testing a new enzyme technology that degrades gliadin, the protein that causes food sensitivities.

The Journey

Since its inception in early 2021 Prozymi Biolabs has experienced rapid growth and made a significant impact in the biotech world – more specifically in gluten-safe technology.

Co-founders Ioannis Stasinopoulos and Andreas Andreou were awarded their PhD’s at the University of Edinburgh and came up with the idea of developing a pioneering method of making gluten-safe bread while baking sourdough bread in their spare time. Receiving seed funding through the University of Edinburgh’s Data Driven Entrepreneurship program, which supports high growth start-ups associated with the university, gave Prozymi Biolabs the kick-start required to embark on their journey revolutionising the gluten-free bread experience.

Following an introduction via the student enterprise team at Edinburgh Innovations, Louise Arnold, Business Engagement Executive at Interface, has supported the Prozymi Biolabs team since they started, helping them navigate the academic research and development landscape, making relevant connections into universities, support networks and funding.

Some of these connections and projects include:

• Queen Margaret University and the SRUC Thrive Programme in support of product development, planning, marketing, pitching, nutrition, food legislation and access to general business support information.
• The Industrial Biotechnology Innovation Centre (IBioIC) Accelerator Programme, to guide and assist them on best practice, direct innovation support and peer to peer learning. They continued to collaborate with IBioIC, through the scale up of the gliadin-degrading enzymes using IBioIC’s scale up facilities at Heriot Watt University.
• Two projects with University of Aberdeen’s Applied Health Science students: one to identify the causes behind gluten disorders, the parts of gluten responsible, the key symptoms, diagnostic methods, and potential treatments used. And the second on gluten awareness, researching gluten-related topics such as gluten intolerance, celiac disease, and gluten-free diets analysing data collected to identify patterns, trends, and key insights regarding gluten-related issues.
• A collaboration with University of Stirling’s Business School students on developing marketing strategy and market and competitor analysis.
• A partnership with the Proteomics and Metabolomics Facility at the University of Edinburgh’s Roslin Institute, funded via the Healthier Products Innovation Fund, allowed Prozymi Biolabs to use their mass spectrometry equipment to develop a robust process for sequencing and characterizing gluten-degrading enzymes. This collaboration enabled the identification and expression of candidate enzymes, with a focus on specificity and efficiency in degrading harmful gluten peptides while preserving the integrity of bread’s texture and flavour.

The Benefits

Prozymi Biolabs are creating employment opportunities, generating collaborations with university facilities and provide experiential learning opportunities for students through Interface support. The project outcomes could yield multidimensional benefits in the future as follows:

• Social: Consumers will benefit from high-quality gluten-free products at lower prices, making them affordable for low-income social classes.
• Economic: The low production cost of gluten-free products made with their technology will alleviate NHS financial burden for prescribed goods to coeliacs and help products of those higher in the supply chain, such as local wheat and barley suppliers to reach the gluten-free market.
• Environmental: Reduced reliance on imported naturally gluten-free materials, used for existing gluten-free products, will minimise transport fuels and align with government priorities for carbon footprint reduction.
• Political: Support the government’s strategy for locally sourced wheat and barley grains to increase nation’s self-sufficiency and resilience.

Benefits to Prozymi Biolabs

• Collaboration has fostered an innovative environment, leading to the development of a Minimum Viable Product (MVP) through identification and characterisation of the gluten degrading enzymes. This has also enhanced overall productivity within the company.
• By pooling resources and expertise across the university networks, has led to increased R&D efficiency, cost savings and faster project completion. The collaborations have improved Prozymi Biolab’s market position enabling the development of cutting-edge solutions, while increasing their market valuation.
• Potential applications in brewing, animal feed, and pharmaceutical industries.
• This innovation has also led to the selection of Prozymi Biolabs for IBioIC’s Biotech Innovators incubator, University of Edinburgh’s Venture Builder Incubator, Barclay’s AgriTech Bridge program and Carbon 13 Venture Launchpad program opening avenues for further academic and research collaborations.
• Awarded Innovation of the Year at the Scottish Knowledge Exchange Awards 2024.

Benefits to Academics

• The partnership has provided the University of Edinburgh’s Proteomics & Metabolomics Facility with an opportunity to apply analytical chemistry tools in the food sector.
• Collaborating with the organisation has opened additional funding opportunities for the universities, allowing for expanded research capabilities.
• The collaboration has offered students the chance to engage directly with industry, enriching their learning experience and professional development.

Next Steps

Prozymi Biolabs’ innovative approach to gluten-free bread production has the potential of transforming the food industry, offering consumers high-quality gluten-free products with improved taste, texture, and nutritional value. Through collaboration with academic partners and participation in incubator programs, the company is poised to further advance its research and development efforts, paving the way for a new era of gluten-free innovation.

Next steps for Prozymi Biolabs include:

• Continued collaboration with the University of Edinburgh’s Proteomics and Metabolomics facility and Edinburgh Genome Foundry has resulted in an established pipeline for screening and expression of gluten-degrading enzymes which could be further developed to generate new promising candidates in the future for the needs of beer, pharma, or animal feed industries.
• New academic collaborations with Queen Margaret University Scottish Centre for Food Development and Innovation, to provide equipment and expertise for small-scale proof-of-concept gluten-free bread production; the School of Physics of the University of Edinburgh for potential collaboration for testing the rheological properties of initial gluten-free bread batches.

Redefining hospitality through a culture of innovation, sustainability and embracing diversity, equality and inclusion

Background

Glen Mhor, a hospitality business based in Inverness, is committed to redefining hospitality by fostering a culture of sustainability, green energy innovation, improved mental health and wellbeing, and embracing diversity, equality, and inclusion.
In 2006, Jon and Victoria Erasmus bought the Glen Mhor Hotel, and have since expanded by purchasing neighbouring buildings converting them into hotel accommodation and apartments. They have also built a low carbon Brewery and Distillery within the grounds of the hotel.
In 2022, they opened their river water source energy centre to decarbonise the hotel’s heating and hot water system. Through the construction of groundwater boreholes and the use of water source heat pumps, there is only one building left to connect in 2024 to see the business entirely gas free. This water source energy centre is the first of its kind in Scotland.
Their mission is to provide an exceptional guest experience whilst leaving a positive impact on the planet and community.

Challenges

Jon and Victoria were keen to explore two distinct areas of their business which they recognised would require external expertise.
The first, to develop a robust, evidence-based methodology for assessing and monitoring the new water source energy centre. As this is the first of its kind there is no data available to study the usage and contrast of how this compares from the old gas systems.
The second challenge focussed on their workforce and the adoption and integration of new workforce processes and practices to enable inclusive workforce onboarding and practices to support neurodiverse staff.

Solution – energy centre

Interface connected Glen Mhor to the School of Engineering, Computing and the Built Environment at Glasgow Caledonian University (GCU) who have expertise in the area of energy management, carbon assessment and Life Cycle Assessment (LCA). Professor Jim Baird undertook a detailed assessment of the metered energy systems and costs to develop an economic model for the hotel. The system analysis will also determine the amount of carbon emissions saved through the implementation of the energy centre.
This project was funded through a Standard Innovation Voucher designed to support the development of a new product, process, or service for a company.

Solution – workforce

Interface identified expertise at Edinburgh College from lecturer LizAnn Francis and Student Services Officer Rachel Robinson. Through this partnership, Glen Mhor and Edinburgh College devised a new recruitment policy and inclusive job advert template – both of which prioritise inclusivity, offering a sensory-friendly experience from application to employment.
This project was funded through a Workplace Innovation Voucher designed to develop a company’s internal workforce, including new or enhanced workplace processes, innovative workplace practices, or innovative business expertise.

Business Benefits

• Sharing best practices and looking at ways to future proof and develop its green vision further is core to Glen Mhor’s mission.
• Following the project with GCU Glen Mhor fully realise the benefits of their energy centre investment and are well placed to promote the project as best practice to the wider Scottish community.
• They have safeguarded and created jobs, increased turnover and reduced costs.
• For their work with Edinburgh College, early benefits include tailored support for job applicants and improved staff retention using health passports.
• Looking ahead, societal impacts are expected to include a more inclusive work environment, increased job satisfaction, and meaningful employment for neurodivergent individuals and those facing mental health issues.

University and College Benefits

• The project has offered Edinburgh College a greater understanding of workplace requirements to support neurodivergent people, mental health and disability employment. The cross collaboration within the college between the commercial department and the college student services provided real insight and practical solutions to what is normally theoretical HR policy.
• For Glasgow Caledonian University, their project has provided an opportunity to gain insight into the economics of transitioning low carbon solutions for heating commercial properties. It is hoped that further analysis can take place as more data is collected from the new system.

This joint event organised by both the Biochemical Engineering Special Interest Group (BESIG) within the Institution of Chemical Engineers (IChemE) and the Industrial Biotechnology Innovation Centre’s (IBioIC) Scottish Fermentation network (SFN), is being hosted at The University of Strathclyde’s Technology Innovation Centre (TIC) in Glasgow.

The majority of organic chemicals, nutraceuticals, fuels and polymers are still derived from fossil-based feedstocks, predominantly oil and gas. Advances in molecular biology techniques and an increased awareness and understanding of many emerging microorganisms, engineering biology methods and bio-based feedstocks, are now allowing scientists and engineers to rethink how the chemicals of the future are produced.

This one-day conference will look to bring together those with an interest in chemistry, biology, engineering and entrepreneurship, which are all the skills that will be needed to transition chemical production to bio-based methods using bio-based feedstocks. Talks will feature a range of speakers from universities and industry, covering a range of sectors looking to address this conversion. Featuring not just how they are addressing technical challenges, but also how to scale these to production, supported by several organisations that can help support with their services from cell identification to engineering and de-risking scale-up.

The Scottish Universities Life Sciences Alliance (SULSA) supports life scientists from across the breadth of life sciences research from animal, human, microbe and plant research. This two day conference is open to students and staff from within the 13 SULSA members as well as external partners in the private and public sector and will focus on industry engagement, for both collaborative R&D and employability.

Day one will focus on industry-academia collaboration with ample opportunities to network with commercially minded academics, industry open to collaboration and organisations that can support.

Day two will focus on employability and skills development and run similar to a recruitment fair providing the chance for talented and proactive undergraduate and postgraduate students and staff to network with life sciences employers.

Interface Director Amelia Whitelaw will be speaking on Day 1 on Bringing the Right People Together Across Industry and Academia and we will also be exhibiting, we look forward to seeing you there.

All information can be found here.

The SCOUT Project, in partnership with PwC UK LLP, is running an innovation clinic for SME leaders and line managers to gain insights from industry experts on what lies ahead for the sector and how SMEs can best take advantage of upcoming future opportunities. Topics up for discussion will include; Designing your operating model; R&D Tax Credits and incentives; Moving into manufacturing and Getting support.

In addition, attendees will also be granted a guided tour of the new, state-of-the-art Medicines Manufacturing Innovation Centre, hearing first-hand about the exciting work already underway within this world leading, carbon neutral facility – including how cutting edge technologies are delivering; a reduction of API, solvent and energy usage in manufacturing; leveraging digital twins to maximise operational efficiency; and reducing <50% wastage in automated clinical trial manufacture.

Spaces are limited, and demand is expected to be high, so book your place today by emailing ERDF.SCOUT@uk-cpi.com.

The SCOUT Project is a fully funded service which aims to accelerate and de-risk the growth of Scottish SMEs in chemical, biochemical and life science sectors, who are seeking or developing disruptive technologies and is jointly funded by the European Regional Development Fund (managed by Scottish Enterprise) CPI, CMAC Future Manufacturing Research Hub (CMAC) and the Industrial Biotechnology Innovation Centre (IBioIC).

Join Innovate UK KTN at the University of Strathclyde Technology and Innovation Centre to explore all things microbiome across the One Health Microbiome spectrum including human, animal, plant, and environment.

Bringing these sectors together is an opportunity to learn from each other and make new connections.

The conference will explore common challenges and discuss how the community can work together to make the UK a key destination in Europe for microbiome research and innovation. 

There will also be an opportunity for early-stage microbiome entrepreneurs to pitch their ideas to find new partners.

• Meet with leading microbiome researchers and innovators from academia and industry.
• Learn about advances being made in microbiome research and innovation across different sectors.
• Understand common challenges and solutions across the different sectors involved in microbiome research and innovation.
• Hear from some of the UK’s pioneering microbiome start-ups and experts in IP, regulatory and manufacturing.
• Forge new connections and collaborations that could fast-track your research or project.
• Join the UK’s microbiome innovation community.

This event is for:

• Academics
• Industry scientists
• Entrepreneurs
• Supporting organisations
• Funders