Fundamentals Of BioTech

A Scientific Interpretation of Stock and Clinical Trial Data that's easy to understand

Friday, October 14, 2011

blah blah blah blah

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I posted this because you DON'T have to read it. It's damage control. We have This but That isn't getting approval. I love the...
Monday, October 10, 2011

Q3 Earnings

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The FoB team is actively reviewing numbers and preparing a detailed list of clinical trial data that will impact the Q4-beyond prices of wha...
Monday, October 03, 2011

I think the views of BioTech companies are skewed...LOOK at CELG

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I think CELG is on the forefront of charitable sponsorship. Beside the cost of basic research and finding the cash for events such as this a...
Wednesday, September 07, 2011

Just Back from HI Timeout

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For the last 6 days, I had to distance myself from the bloodbath of the biotech market. I took the staff (of two) from the Fundamentals webs...
Thursday, September 01, 2011

Labor Day...

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Will be on holiday for the next few days. Upcoming reports: 3D cancer cell culture models Abraxane and Nab technology 2011 AACR meet...
Wednesday, August 31, 2011

3D Spheriod Cancer Cell Culture

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The hot thing now in biotech/pharma discovery research is trying to recreate the tumor micro-environment. Everyone has/knows matrigel. It...
Saturday, August 27, 2011

3-D tumor biology: A new stance on in vitro drug design?

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A taste to see what's coming. Is the wave of the future in drug design using 3D cell culture models? Does this really mimic the tumor mi...

BioTech hot most watched stocks as of 8-26-2011

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Here is a list of the most watched stocks today The 15 Most-Watched...
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About Me

Science Food Logic
I have wet bench research experience in pharmacology, biochemistry and cell biology. Further, I have clinical research experience in ophthalmology, pathology and immunology. I am employed full time as a research scientist in the pharmaceutical industry. In my off time, I enjoy creating fine dining dishes as well as 20 minute meals that taste like fine dining. I like to teach both professionally and in the kitchen.
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