Oxford Biotrans is a privately held company that was spun-out from the University of Oxford. It is supported by the research of Dr. Luet Lok Wong from it's Department of Chemistry. The company develops and commercializes enzymatic process technologies that yield high-value chemical compounds.
Oxford Biotrans' main product is natural-grade nootkatone made through the biotransformation of natural valencene. The company's nootkatone, which is the flavor and scent of grapefruit is available in purity grades from 50% and above. Valencene is a citrus extract obtained from oranges. The company is using it's patented approach to P450 enzyme design to develop further processes and additional products.
Director of Commercial Operations
Fermentation Development & Scale-up Manager
Oxford Biotrans-De Monchy Announce Natural Nootkatone Via Bioconversion
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