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 standards and regulations: laws and guidelines for protected, biological raw material, and processing
Biomarker identification to assess the effects of bioactive components in humans
Cell based high content imaging and screening
Design and production of transfelable nano-structures and nano-metric biosensors
Design of new molecular markers for traceability of specific varietal components
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
Effects of industrial processes on the nutritional qualities of foods
Evaluation of dietary habits of the population in order to identify risk behaviours and prevention strategies
Evaluation of molecular transformations during food processing
Evaluation of the interactions between food matrix and bioactive components
Evaluation of the organoleptic characteristics of food bioactive components and related food
Evaluation of the physical, chemical, and microbial characteristics of products
Extraction of bioactive components from food waste (polyphenols, omega3 and omega6 fatty acids)
Food traceability by evaluation of functional components
Food traceability by genetic analysis
Food traceability by spectroscopic techniques, NMR, proteomic and peptidomic methods for the identification of ingredients or contaminants
Functional compounds characterization from raw materials, ingredients, food and food industry left-overs
Genetic methods for varietal identification
Human studies for the validation of nutritional/health claims (including analysis of biological samples and statistical analysis of the results)
Market survey and consumer trends towards functional foods
Mathematical modelling for product/process optimization
Methods for the specific and varietal identification based on single components within blends
Microscopy and nano -scopy, nanomechanics characterization in vitro with AFM technology
Molecular characterization of DNA, protein, peptides and metabolites
Molecular screening based on bio-sensors
Nanoparticles and surfaces microscopy characterization and bio-chemical derivatization
Optimization of raw material selection for food processing/products
Packaging, designing and testing: choice of the proper materials for the desired product
Packaging, designing and testing: shelf-life evaluation of food products and bioactive components
Plasmid production
Preparation of the nutritional/health claims application
Recombinant vectors design and realization for cellular biosensors production
Regulation on GMOs and labelling
Selection of nutritional/health claims according to EU Regulation
Set up of in vitro methods and animal models for the evaluation of the health effects of food bioactive components