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
Biorefinery for the exploitation and valorisation of by products and waste from agrofood and feed industry
Definition of product specifications and analytical methods of verification
Design of exnzymatic processes for transformations or bioconversions: ptimization of the processing conditions and characterization of the product
Design of experiment (DoE) and Food Design to study interaction between formulation and process conditions
Evaluation of the functional properties of ingredients and new product formulation
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)
Input-output correlations to assess operational parameters
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
Microbial kinetics during food storage
Microorganism selection for a particular process
Monitoring of chemical, physical, and biochemical characteristics (enzymatic activity and kinetics) during storage
New ingredients, feed, and food formulation
Non-conventional thermal and non-thermal technologies for product stabilization, extraction, and conservation
Numerical simulation to define process-product interaction
On-line product control feasibility for process optimization