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.)
Analysis of contaminants and allergens in raw materials and finished products, flavour analysis, analysis of simple and complex carbohydrates
Analysis of the physical, rheological, chemical, microbial, and sensorial properties during storage
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
Analytical tests for shelf-life characterization
Characterization of soluble fibre in functional food
Cognition and autonomy for robots in unstructured environments
Colour analysis with destroing and non-destroying techniques
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, ...)
Experimental studies of formulations and processes: use of bioactive components from out-streams or by-products
Extraction and analytical methods for nutrients and functional elements
Fast and non-destructive spectroscopic methods and chemometrics for food quality evaluation
Fleets of mobile robots - Planning and coordination
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
Grasping devices and robot manipulators
Hardware design
High resolution and solid phase nuclear magnetic resonance to assess food composition
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
Input-output correlations to assess operational parameters
Integration of vision systems for fixed and mobile robotics
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
Micro-actuators based on MEMS
Microbial kinetics during food storage
Mobile Robots - localization and autonomous navigation
Mobile Robots - non-industrial applications
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