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
Biorefinery for the exploitation and valorisation of by products and waste from agrofood and feed industry
Design of exnzymatic processes for transformations or bioconversions: ptimization of the processing conditions and characterization of the product
Design of new molecular markers for traceability of specific varietal components
Evaluation of molecular transformations during food processing
Evaluation of the functional properties of ingredients and new product formulation
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
Microorganism selection for a particular process
Molecular characterization of DNA, protein, peptides and metabolites
New ingredients, feed, and food formulation
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
Regulation on GMOs and labelling
Safety regulations and standards for food by-products, leftovers, microorganisms and processes