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
ANALYSIS of defects origin and CHECKING with respect to construction solutions to achieve quality control and security performances of surfaces.
Characterization of products of microbial origin: biomass, metabolites, natural antibiotics. Conversion and transformation processes of food an by-products
Combined stabilization strategies to enhance shelf-life and food safety
CONTROL OF THE ENERGETIC CONSUMPTION: consumption records according to the plants typology, energetic audit in ceramic plants.
DEMONSTRATORS of developed materials and components
Design and enginnering of CERAMICS SLABS to be applied in high energy performant buildings
Development of APPLICATION TECHNIQUES of functional coatings
Development of FORMING TECHNIQUES with innovative solutions
Development of joint operations for the production of CERAMIC PRODUCTS
Effects of packaging on the evolution of food microbial population
ENVIRONMENTAL WITHDRAWAL in production plants
Formulation of RAW MATERIALS MIXTURES
FUNCTIONALIZATION of ceramic materials
Innovative strategies for microbial control: the use of natural antimicrobials and thermal treatments
Interaction between food microorganisms and gut microbiota
Marker identification for the instrumental detection of desired or undesired microflora: set up of markers or indicators
Microbial analysis, challenge tests, instrumental analyses
Microbial response to environmental stress: optimization of microbial performance
Microbial strain selection for food production: enzymatic, physiological, and genetic characterization
Microbial strain selection: technological characterization
Microbiological activity in food: risk analysis
Modulation of microbial growth and shelf-life evaluation as a function of formulation and storage condition
Molecular analyses for the identification of pathogens and spoilage microorganisms and the evaluation of their impact on final product,
Optimization of THERMAL CYCLES (drying and firing)
Optimization of traditional stabilizing treatment to improve food quality
Otpimization of fermentation conditions: traceability and authenticity of typical or brand fermented food products
Predictive microbiology for shelf-life prevision, for food safety and for innovative products.
Procedures and optimization of microbiological processes in fermented food and feed
Process and plant optimization for fermented foods
PRODUCTS (tiles,bricks, sanitaryware, technical ceramics, advanced ceramics): determination of characteristics, properties and quality control
Quality, safety and impact on human health of fermented products containing probiotic microorganisms
RAW MATERIALS: chracterization, properties and quality control
Requirementa and METHODOLOGIES of adhesives and sealing agents for ceramic tiles (adhesives data base)
STUDIES and RESEARCH programm on ceramic materials