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
Advanced Therapy Design (epithelial cells)
Advanced Therapy Design (fat cells)
Advanced Therapy Design (nervous cells)
Advanced Therapy Design (skeletal muscle cells)
Analysis of the physical, rheological, chemical, microbial, and sensorial properties during storage
Analytical tests for shelf-life characterization
Characterization of products of microbial origin: biomass, metabolites, natural antibiotics. Conversion and transformation processes of food an by-products
Combined stabilization strategies to enhance shelf-life and food safety
Definition of product specifications and analytical methods of verification
Design of experiment (DoE) and Food Design to study interaction between formulation and process conditions
Effects of packaging on the evolution of food microbial population
Experimental studies of formulations and processes: use of bioactive components from out-streams or by-products
Extensive cellular manipulation
GMP manufacturing (epithelial cells)
GMP manufacturing (fat cells)
GMP manufacturing (skeletal muscle cells)
GMP process and product validation (epithelial cells)
GMP process and product validation (fat cells)
GMP process and product validation (skeletal muscle cells)
GMP-compliant process development (epithelial cells)
GMP-compliant process development (fat cells)
GMP-compliant process development (skeletal muscle cells)
Improvement of process efficiency for saving direct and indirect costs
In vitro and in vivo pre-clinical validation (cardiac cells)
In vitro and in vivo pre-clinical validation (epithelial cells)
In vitro and in vivo pre-clinical validation (fat cells)
In vitro and in vivo pre-clinical validation (nervous cells)
In vitro and in vivo pre-clinical validation (skeletal muscle cells)
Innovative strategies for microbial control: the use of natural antimicrobials and thermal treatments
Input-output correlations to assess operational parameters
Interaction between food microorganisms and gut microbiota
Isolation, target carachterisation (fat cells)
Isolation, target carachterisation (nervous cells)
Isolation, target carachterisation (skeletal muscle cells)
Lab trails and scale-up to pilot plants of experimental production diagrams; check of the physical, chemical and sensorial characteristics
Marker identification for the instrumental detection of desired or undesired microflora: set up of markers or indicators
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