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 chemical compositions and qualitative characteristics of lipid fractions of pig carcasses and thighs
Analysis of grape, fruits and food processing left-overs
Analysis of standards and regulations: laws and guidelines for protected, typical and biological raw material
Assessment of the requirements by clinical experts
Biorefinery for the exploitation and valorisation of by products and waste from agrofood and feed industry
Chemical and chemo-physical analysis on meat and vegetal products
Data analysis on 2D,3D and 4D histomorphometric data
Design of exnzymatic processes for transformations or bioconversions: ptimization of the processing conditions and characterization of the product
Design of new molecular markers for assisted selection (MAS) for vegetal products
Determination of the protein variation during product processing (i.e. dairy and meat products)
DNA samples: preparations and conservation from vegetal materials and plants
Evaluation of the bio-safety of medical devices in vitro
Evaluation of the functional properties of ingredients and new product formulation
In silico evaluation of potentially xenoestrogenic compounds
In vivo functional characterization of the device
Intruments and services for precision agriculture
Kits for the determination of contaminants, pesticides and pathogens in raw materials
Microorganism selection for a particular process
Microscopic/nanoscopic/nanomechanical, mechanical and in vitro functional characterization of the device
Molecular DNA analysis of vegetal materials
New ingredients, feed, and food formulation
Numerical design of devices
On-farm rapid methods for quality assessment of dairy and meat products
On-line bank "Cerealab" as informatics instrument to support assisted selection (MAS) for vegetal production
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
Preclinical evaluation of devices by numerical simulations
Production of new vegetal products (populations, lines, new varieties) with peculiar characteristics by marker assisted selection (MAS)
Quality assesment of milk and meat
Rapid non-destructive methods for the optimization , characterization, and monitoring of raw material and finished products
Safety regulations and standards for food by-products, leftovers, microorganisms and processes
Shelf-life modelization on tailor made ingredients or product
Stabilization and characterization of incapsulated enzymes
Support in industrial scaling-up processing
Technological strategies for the imporvement of organoleptic and nutritional properties of raw materials strategies
Topographic and microarchitectural characterization of the biomaterial/device
Transformation potential of oenological raw materials (grape, musts, etc.)
Varietal comparison of wheat and rice collections