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
Analysis of chemical compositions and qualitative characteristics of lipid fractions of pig carcasses and thighs
Analysis of grape, fruits and food processing left-overs
Analysis of standards and regulations: laws and guidelines for protected, typical and biological raw material
Cell based high content imaging and screening
Characterization of microbial components, vegetal and animal species
Characterization of the composition of food products
Chemical and chemo-physical analysis on meat and vegetal products
Consumer science
Design and production of transfelable nano-structures and nano-metric biosensors
Design of new molecular markers for assisted selection (MAS) for vegetal products
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
Determination of the protein variation during product processing (i.e. dairy and meat products)
DNA samples: preparations and conservation from vegetal materials and plants
Evaluation of typicality by flavour analysis, markers of authenticity and chemometrics
In silico evaluation of potentially xenoestrogenic compounds
Intruments and services for precision agriculture
Kits for the determination of contaminants, pesticides and pathogens in raw materials
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 DNA analysis of vegetal materials
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
On-farm rapid methods for quality assessment of dairy and meat products
On-line bank "Cerealab" as informatics instrument to support assisted selection (MAS) for vegetal production
Panel test evaluation and sensorial analysis of local food
Physical, chemical, sensorial and microbial characteristics of traditional foods
Plasmid production
Production of new vegetal products (populations, lines, new varieties) with peculiar characteristics by marker assisted selection (MAS)
Proteomics in animal food
Quality assesment of milk and meat
Quality characterization of local products by HR-NMR e solid phase NMR
Quality optimization of raw material for local product production
Rapid non-destructive methods for the optimization , characterization, and monitoring of raw material and finished products