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
Acoustic methods for solid food texture evaluation (cheese, watermelon, pasta, etc.)
Advanced Therapy Design (epithelial cells)
Advanced Therapy Design (fat cells)
Advanced Therapy Design (nervous cells)
Advanced Therapy Design (skeletal muscle cells)
Analysis of contaminants and allergens in raw materials and finished products, flavour analysis, analysis of simple and complex carbohydrates
Analytical methods for detection of allergens of vegetal origin and hidden allergens in food products
Analytical methods for detection of microbial contamination in food (bacteria, viruses, moulds, yeasts)
Analytical methods for the detection of nanoparticles (metal nanoparticles, nanofibres and nanocapsules) in raw materials and finished products
Analytical methods for the evaluation of the effects of industrial processing on nutritional value of foods
Characterization of products of microbial origin: biomass, metabolites, natural antibiotics. Conversion and transformation processes of food an by-products
Characterization of soluble fibre in functional food
Colour analysis with destroing and non-destroying techniques
Combined stabilization strategies to enhance shelf-life and food safety
Effects of packaging on the evolution of food microbial population
Extensive cellular manipulation
Extraction and analytical methods for nutrients and functional elements
Fast and non-destructive spectroscopic methods and chemometrics for food quality evaluation
Food decontamination and enzyme deactivation: high pressure homogenization, gas-plasma, pulsed electric fields
Food safety: analytical methods to evaluate the occurrence of toxic natural substances, process and environmental contaminanst
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)
High resolution and solid phase nuclear magnetic resonance to assess food composition
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
Interaction between food microorganisms and gut microbiota
Isolation, target carachterisation (fat cells)
Isolation, target carachterisation (nervous cells)
Isolation, target carachterisation (skeletal muscle cells)