Database providing access to the High Technology Network's industrial research offering: research competences, type of analyses and tests available at the Laboratories. Companies can consult the Catalogue to find Laboratories and researchers that match their needs.
Competence
Kits for the determination of contaminants, pesticides and pathogens in raw materials
Lab trails and scale-up to pilot plants of experimental production diagrams; check of the physical, chemical and sensorial characteristics
Life cycle assessment for food packaging
Marker identification for the instrumental detection of desired or undesired microflora: set up of markers or indicators
Market survey and consumer trends towards functional foods
Mathematical modelling for product/process optimization
Mechanical testing on construction materials
Mechanical tests on packaging and packaging materials
Methods for the specific and varietal identification based on single components within blends
Methods to increase functional molecules and decrease undesired contaminants in local food
Microbial analysis, challenge tests, instrumental analyses
Microbial kinetics during food storage
Microbial response to environmental stress: optimization of microbial performance
Microbial strain selection for food production: enzymatic, physiological, and genetic characterization
Microbial strain selection: technological characterization
Microbiological activity in food: risk analysis
Microorganism selection for a particular process
Modification of technological processese to improve quality of local products
Modulation of microbial growth and shelf-life evaluation as a function of formulation and storage condition
Molecular analyses for the identification of pathogens and spoilage microorganisms and the evaluation of their impact on final product,
Molecular characterization of DNA, protein, peptides and metabolites
Molecular DNA analysis of vegetal materials
Molecular traceability and chemometrics to define food quality and tipicality
Monitoring and predictive meintenance based on acoustic and vibration sensors, thermography, olography, ultrasound
Monitoring of chemical, physical, and biochemical characteristics (enzymatic activity and kinetics) during storage
New ingredients, feed, and food formulation
New material and technique study for bio- and eco-compatible packaging films
New materials to reduce environment impact
Noise reduction
Non-conventional thermal and non-thermal technologies for product stabilization, extraction, and conservation
Numerical simulation to define process-product interaction
OGM detection in food
On-farm rapid methods for quality assessment of dairy and meat products
On-line bank "Cerealab" as informatics instrument to support assisted selection (MAS) for vegetal production
On-line product control feasibility for process optimization
Operator practical training for process control and lab tests
Optimization of fermentation and biotransformation processes
Optimization of fermentation process, study and evaluation of the nutritional and functional properties of ingredients, valorisation of ingredients and products
Optimization of logistical flows, interoperational buffer and stoking areas, managing policy of the logistic productive system
Optimization of processing conditions by desing of experiments (DoE) for product development