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
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
Cognition and autonomy for robots in unstructured environments
Combined stabilization strategies to enhance shelf-life and food safety
Control algorithms and cognitive techniques
Control architectures for actuators
Data transmission systems, communications (bus, internet, wireless, etc.)
Definition of product specifications and analytical methods of verification
Design of experiment (DoE) and Food Design to study interaction between formulation and process conditions
Designe of specific software application (acquisition, processing, control, supervision, ...)
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
Fleets of mobile robots - Planning and coordination
Grasping devices and robot manipulators
Hardware design
Human-machine interfaces
Human-robot interactive collaboration in intrinsically safe work cells
Hydraulic actuators and motors
Improvement of process efficiency for saving direct and indirect costs
Innovative strategies for microbial control: the use of natural antimicrobials and thermal treatments
Input-output correlations to assess operational parameters
Integration of vision systems for fixed and mobile robotics
Interaction between food microorganisms and gut microbiota
Kinematic chains (belts, cams, reduction gears, crank thrusts, etc)
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
Micro-actuators based on MEMS
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
Microbial strain selection: technological characterization
Microbiological activity in food: risk analysis
Mobile Robots - localization and autonomous navigation
Mobile Robots - non-industrial applications
Modulation of microbial growth and shelf-life evaluation as a function of formulation and storage condition
Molecular analyses for the identification of pathogens and spoilage microorganisms and the evaluation of their impact on final product,
Monitoring of chemical, physical, and biochemical characteristics (enzymatic activity and kinetics) during storage
Non-conventional thermal and non-thermal technologies for product stabilization, extraction, and conservation