The top 10 big cheeses in R&D Rochester

Now that Valeant has cut so many managers, directors and VPs in R&D Rochester who are the top 10 big Cheeses left in R&D?

Who has the most power?

Did they protect the jobs of the people who worked for them or do only a few remain?

 

Mr. Gouda, M. Jack, Brie Roquefort, Colby Stilton, Ricotta Gorgonzola Montalbán, Mrs Rembrandt Gouda, Saint Marcellin, Tommy de Savy, A. Farmhouse, Oud Brugge

 

You used gouda twice

 

The best whiners go with Rembrandt Gouda. Mr. Gouda can stink and manages better with good drafts.

 

Allergan is going to buy another company to avoid be purchased by Valeant. Valeant is now going to have to focus on internal growth so R&D will be revitalized and expanded. Look for some new cheeses to come in and restructure the group for the next phase of new innovative products from R&D.

 

No way the old cheese makes room for fresh cheese. These guys have bs'ed 3 owners in 5 years. Top mgt comes and goes, but the crud in R&D mgt always convinces them that nobody can do the job better, and the next big thing is just around the corner. They only need to buy time until the top guys move on, then the promises start again. The mgt flunkies always hang on and kick the real R&D folk to the kerb.

R&D spend is now a politics game rather than shareholder value driven. B+L has not had an owner who is willing to invest time or money to REALLY restructure R&D.

Pearson should have stuck with Plan A.

 

No new big cheeses in 10 years. Same folks, same results. Does not matter though as Valeant really does not care if new products come to market or not. Valeant works to get the new acquisition before the complaints come in asking where are the new products.

 

Val will turn to a CRO for its preclinical stuff. Too much risk and expense to keep it internal these days.

 

The CROs even have people that act as project managers. Companies are now even outsourcing the out-sourcers. Technical expertise at the companies are really no longer needed. Maybe someone to pay for the tests but all of the data generation interpretation and even the FDA submissions can be prepared by CROs.

 

But without technical expertise who will tell the outsourced out-sourcer what to outsource ? And who verifies if you got what you paid for ? The big cheese would not recognise an FDA submission if it stuck a cocktail stick in his edam hole.

 

After the next acquisition it is likely that many more will go. Probably no layoffs until January to make sure the deal is going to happen. After that two R&D programs in ophthalmology. Guess what is going to happen. If you are not looking now for a new job Good Luck to you big cheeses and cheese curds.

 

Good cheese will find a new home. I feel sad for moldy old cheese.

 

How about the Top 10 Cheese Managers at B&L?!

 

The question is whether old moldy cheese that is unappetizing is still good. The answer is if it is a soft cheese absolutely not. The hyphae can penetrate deep into soft cheese and when it does bring along with it dangerous bacteria.

Hard cheese is harder to penetrate by mold and therefore can be cut off and the rest of the cheese is OK as long as there is no mold on it.

Some mold is good but only the mold that is added during the manufacture of the cheese. This mold is not harmful and enhances the flavor and is added in the absence of harmful bacteria.

Therefore only keep soft cheese for a short amount of time before it gets moldy. Keep hard cheese longer but cut off the mold that grows on it as it sits in the frig. Hard aged cheeses that keep their flavor and do not get moldy are the best. The moral of the story:

It is not the age of the cheese that makes it good or bad it is type of cheese and whether it has been exposed to a bad mold that can cause an employee to spoil and hurt teamwork and productivity.

 

There are only a few cheeses left. Based on the recent number of people gone in Aug/Sept you really wonder if a full scale shut down of R&D is right around the corner.

The department are probable about 90% staffed from their high mark numbers a few years ago. You wonder what the remaining 10% are doing?(working on their resumes?)

If there is a big cheese left based on the number of big cheeses that just left your looking at the end of the story

The cheese stands alone.

 

90% gone only 10% left? or 10% gone 90% left?

 

Storing cheese and then figuring out what is good, bad or moldy is too risky and expensive. Don't try to understand cheese storage science unless you are a cheesemaker. Just buy it when you need it, like Mike P !!