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
Ad hoc networks
Adaptive QoS
Analysis of the physical, rheological, chemical, microbial, and sensorial properties during storage
Analytical tests for shelf-life characterization
Biorefinery for the exploitation and valorisation of by products and waste from agrofood and feed industry
Definition of product specifications and analytical methods of verification
Design of exnzymatic processes for transformations or bioconversions: ptimization of the processing conditions and characterization of the product
Design of experiment (DoE) and Food Design to study interaction between formulation and process conditions
Evaluation of the functional properties of ingredients and new product formulation
Experimental studies of formulations and processes: use of bioactive components from out-streams or by-products
Future internet
Improvement of process efficiency for saving direct and indirect costs
Input-output correlations to assess operational parameters
Ipv6 networks
Lab trails and scale-up to pilot plants of experimental production diagrams; check of the physical, chemical and sensorial characteristics
Microbial kinetics during food storage
Microorganism selection for a particular process
Monitoring of chemical, physical, and biochemical characteristics (enzymatic activity and kinetics) during storage
Network and service management
Network planning and design
New ingredients, feed, and food formulation
Next Generation network
Non-conventional thermal and non-thermal technologies for product stabilization, extraction, and conservation
Numerical simulation to define process-product interaction
On-line product control feasibility for process optimization
Operator practical training for process control and lab tests
Optical networks and systems
Optimization of fermentation and biotransformation processes
Optimization of fermentation process, study and evaluation of the nutritional and functional properties of ingredients, valorisation of ingredients and products
Optimization of processing conditions by desing of experiments (DoE) for product development
Product processing design: algorithms for automatic predictive control
Production flow chart, raw material HACCP and QFD, formulation, packaging and conservation conditions
Safety regulations and standards for food by-products, leftovers, microorganisms and processes
Scalable and adaptive networks
Session control for Internet and Telco convergence
Shelf-life modelization on tailor made ingredients or product
Stabilization and characterization of incapsulated enzymes
Statistical control of the process
Support in industrial scaling-up processing
Thermal property measurement during processing steps and within container