Press Release - RSSL Opens New Laboratory to Expand Service in Pharma and Food

RSSL (Reading Scientific Service Limited) has opened a new laboratory, based in the University of Reading JJ Thompson building.

The new 6000 ft2 laboratory is further evidence of RSSL's significant growth in recent years.  This expansion will enable RSSL to increase its capacity and service offerings to the pharmaceutical, biopharmaceutical, healthcare, food and drinks sectors. The new laboratory is the latest development at RSSL, following the completion of a 10,000f2 extension in March 2012, addition of 44 new scientific roles and a programme of laboratory refurbishments.

The new pharmaceutical development laboratory, which opened September 23rd, is the latest phase in RSSL's expansion and is expected to boost jobs in the local area, resulting in a further 20 roles across the whole business over the next three years.  The positions created will be at all levels from experienced PhD qualified scientists through to school leavers, who are given the opportunity to enter a career in science as a Trainee Scientist, which allows them to work across both food and pharmaceutical laboratories.

Alan Gundle, Managing Director of RSSL, said: “The new facility is part of a long-term development programme to solidify Reading’s place at the heart of innovation and research in the UK and globally. We are incredibly excited about the new laboratory and the breadth of expertise that will come from working across a range of disciplines and we appreciate the University of Reading’s positive approach to accommodating a growing scientific organisation.”

 

Contact

For any questions regarding our services, getting a proposal or submitting samples, please contact the team on:

t: +44 (0)118 918 4076
e: enquiries@rssl.com

   

Email
Latest News
  • Press Release - Acrylamide Reduction – RSSL's Support for Manufacturers...
    Read More >

  • Press Release - Addressing Nanoparticles in Food and Drink...
    Read More >

  • Press Release - RSSL Accepted as a Centre of Expertise as part of the Virtual Food Authenticity Network...
    Read More >