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
ANALYSIS of defects origin and CHECKING with respect to construction solutions to achieve quality control and security performances of surfaces.
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
Characterization of soluble fibre in functional food
Colour analysis with destroing and non-destroying techniques
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
ENVIRONMENTAL WITHDRAWAL in production plants
Extraction and analytical methods for nutrients and functional elements
Fast and non-destructive spectroscopic methods and chemometrics for food quality evaluation
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
Formulation of RAW MATERIALS MIXTURES
FUNCTIONALIZATION of ceramic materials
High resolution and solid phase nuclear magnetic resonance to assess food composition
OGM detection in food
Optimization of THERMAL CYCLES (drying and firing)
Phase and state transition analysis in fresh, packaged or processed food
PRODUCTS (tiles,bricks, sanitaryware, technical ceramics, advanced ceramics): determination of characteristics, properties and quality control
Rapid analytical methods for the analysis of proteins, xenobiotics and DNA
RAW MATERIALS: chracterization, properties and quality control
Recombinant allergen preparation and immunochemical methods for detection of allergens in food
Requirementa and METHODOLOGIES of adhesives and sealing agents for ceramic tiles (adhesives data base)
STUDIES and RESEARCH programm on ceramic materials
Tailor made chemical analysis to assess the nutritional value of functional foods