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 standards and regulations: laws and guidelines for protected, biological raw material, and processing
Characterization of microbial components, vegetal and animal species
Characterization of the composition of food products
Consumer science
Design of new molecular markers for traceability of specific varietal components
Evaluation of molecular transformations during food processing
Evaluation of typicality by flavour analysis, markers of authenticity and chemometrics
Extensive cellular manipulation
Food traceability by evaluation of functional components
Food traceability by genetic analysis
Food traceability by spectroscopic techniques, NMR, proteomic and peptidomic methods for the identification of ingredients or contaminants
Genetic methods for varietal identification
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)
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)
Isolation, target carachterisation (fat cells)
Isolation, target carachterisation (nervous cells)
Isolation, target carachterisation (skeletal muscle cells)
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
Modification of technological processese to improve quality of local products
Molecular characterization of DNA, protein, peptides and metabolites
Molecular traceability and chemometrics to define food quality and tipicality
Panel test evaluation and sensorial analysis of local food
Physical, chemical, sensorial and microbial characteristics of traditional foods