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
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
Biorefinery for the exploitation and valorisation of by products and waste from agrofood and feed industry
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.)
Design of exnzymatic processes for transformations or bioconversions: ptimization of the processing conditions and characterization of the product
Designe of specific software application (acquisition, processing, control, supervision, ...)
Evaluation of the functional properties of ingredients and new product formulation
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
Integration of vision systems for fixed and mobile robotics
Kinematic chains (belts, cams, reduction gears, crank thrusts, etc)
Micro-actuators based on MEMS
Microorganism selection for a particular process
Mobile Robots - localization and autonomous navigation
Mobile Robots - non-industrial applications
New ingredients, feed, and food formulation
OGM detection in food
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
Phase and state transition analysis in fresh, packaged or processed food
Piezoelectric actuators
Pneumatic actuators