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 by means of molecular biology as well as biochemical, immunoenzymatic, histologic, immunohistochemical, biomechanical, radiographic
Analysis of standards and regulations: laws and guidelines for protected, biological raw material, and processing
Assessment of the requirements by clinical experts
Characterization of microbial components, vegetal and animal species
Characterization of the composition of food products
Consumer science
Data analysis on 2D,3D and 4D histomorphometric data
Design of new molecular markers for traceability of specific varietal components
Evaluation of molecular transformations during food processing
Evaluation of the bio-safety of medical devices in vitro
Evaluation of typicality by flavour analysis, markers of authenticity and chemometrics
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
Genetic methods for varietal identification
In vivo functional characterization of the device
Methods for the specific and varietal identification based on single components within blends
Methods to increase functional molecules and decrease undesired contaminants in local food
Microscopic/nanoscopic/nanomechanical, mechanical and in vitro functional characterization of the device
Modification of technological processese to improve quality of local products
Molecular characterization of DNA, protein, peptides and metabolites
Molecular traceability and chemometrics to define food quality and tipicality
Numerical design of devices
Panel test evaluation and sensorial analysis of local food
Physical, chemical, sensorial and microbial characteristics of traditional foods
Preclinical evaluation of devices by numerical simulations
Proteomics in animal food
Quality characterization of local products by HR-NMR e solid phase NMR
Quality optimization of raw material for local product production
Regulation on GMOs and labelling
Sensorial analysis of food products to assess the effects of process or raw material modification
Software and internet services supporting traceability and monitoring quali-quantitative productions in agro-food
Topographic and microarchitectural characterization of the biomaterial/device
Traceability of compositional changes during processing by chemical, biochemical, and genetic analyses
Traceability of geographical origin by spettroscopic, proteomic, and genetic analyses
Varietal DNA fingerprinting and specific DNA fingerprinting analyses