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
"Transient and stable" cellular bio-sensors design, construction and validation
2D, 3D and 4D imaging and quantification
Automation of bioinformatic pipelines
Cell based high content imaging and screening
Characterization of microbial components, vegetal and animal species
Characterization of the composition of food products
Consumer science
Data processing
Design and production of transfelable nano-structures and nano-metric biosensors
Design, production and validation of bio-funcionalized surfaces for biosensing application
Design, production and validation of chemo- and opto- electronic biosensors for nucleic acids detection
Design, production and validation of molecular biosensors
Design, production and validation of molecular biosensors (based on bistable plasmid) for RNA and peptides fluorescence detection
Evaluation of typicality by flavour analysis, markers of authenticity and chemometrics
Farmacogenomics
Gene Network reconstruction
Identification and validation of biomarkers
Integrative analisi of gene expression data and data from meta-analysis
Integrative analysis of Copy Number Variation data and Gene Exprtession
Integrative analysis of Gene expression and clinical data
Meta-analysis
Methods to increase functional molecules and decrease undesired contaminants in local food
Microscopy and nano -scopy, nanomechanics characterization in vitro with AFM technology
Modification of technological processese to improve quality of local products
Molecular Cytogenetics (CGH, CMA)
Molecular screening based on bio-sensors
Molecular traceability and chemometrics to define food quality and tipicality
Nanoparticles and surfaces microscopy characterization and bio-chemical derivatization
Next generation sequencing (NGS)
Panel test evaluation and sensorial analysis of local food
Physical, chemical, sensorial and microbial characteristics of traditional foods
Plasmid production
Prediction of effect of sequence variants on mRNA splicing
Preprocessing and sample storage (biobanking)
Proteomics
Proteomics in animal food
Quality assessment
Quality characterization of local products by HR-NMR e solid phase NMR
Quality optimization of raw material for local product production
Recombinant vectors design and realization for cellular biosensors production