In developing a successful nano suspension formulation various parameters crucial, as the reproducibility of production, stability during storage, ease of administration and a desired relief pattern after administration. Since the (macroscopic) product properties grate extent determined warden by the formulation, it follows that these properties can only get checked and thanks gedeta illeerd understanding (if possible at the molecular level) of the function and mechanism of action of the various components in the formulation. Only a thorough fundamental understanding of the underlying mechanisms allows a more systematic approach as possible to avoid undesirable effects. The overall goal of this project is to study the relationship between forrnulatie parameters and macroscopic properties of the nano suspension, such as the physico-chemical stability. Moreover, they want the interactions between knowing the various formulation parameters to eventually reach a level of knowledge that allows by tuning the formulation properties checked in to play on the physicochemical stability of the formulation and therefore whether or not successful a nano suspension formulation. The project therefore aims to gel " integrated knowledge of the impact of both the composition and the compl ish cooking. This should allow for a fundamental understanding of fenornenen empirically determined, such as changes in physical stability during use of different stabilizers, wherein the hold temperature oak appears to have an influence.