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
Ageing test for the valorization and conservation of cultural heritage
Ageing tests for degradation products and verification of structural, petrophysical and textural changes
Analysis of corosion process for the valorization and conservation of cultural heritage
Analysis of the degradation and corrosion phenomenon of metallic materials for the valorization and conservation of cultural heritage
Analysis of the porosity and of the effects of consolidation
Characterization of products of microbial origin: biomass, metabolites, natural antibiotics. Conversion and transformation processes of food an by-products
Chemical analysis of soluble salts and identification of degradation product for the valorization and conservation of cultural heritage
Chemical Analysis of trace and ultra-trace elements for ARTEFACTS CHARACTERIZATION, and of materials for treatment and restoration
Chemical, metallurgical and microstructural analysis of steels, copper alloys and other metallic ALLOYS for the valorization and conservation of cultural heritage
Classification and certification of ornamental rocks and painting pigments
Combined stabilization strategies to enhance shelf-life and food safety
Conservation status diagnostics and cataloging of artefacts and murals
Design and implementation of INNOVATIVE WIRELESS NETWORKS for monitoring of the structural state and aggressive phenomena
Development of super elastic ALLOYS for protection against earthquakes (Nitinol)
Development of techniques and procedures for ADVANCED DIAGNOSTICS, including images, with non-destructive and semi-destructive methods
Effects of packaging on the evolution of food microbial population
Granulometric, mineralogical and petrochemical analysis for the valorization and conservation of cultural heritage
Identification of the constituent materials of the buildings
IN SITU chemical analysis of soluble salts with portable spectrophotometer for the valorization and conservation of cultural heritage
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
MICROANALYSIS with the portable X-ray fluorescence analyzer
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
Mineralogical and petrographic analysis in laboratory
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,
Non invasive analysis for the valorization and conservation of cultural heritage
Optical and electronic microscopy of buildings and cultural heritage
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
Quality, safety and impact on human health of fermented products containing probiotic microorganisms
Spectroscopic, photographic, radiographic and diagnostic techniques for images for MATERIALS CHARACTERIZATION in cultural heritage conservation