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
Biodistribution analysis
Ceramics or ibrid implantable formulations for controlled release of drugs
Characterization of products of microbial origin: biomass, metabolites, natural antibiotics. Conversion and transformation processes of food an by-products
Combined stabilization strategies to enhance shelf-life and food safety
Conventional and controlled release oral dosage forms
Dermatopharmacokinetics (in vivo accumulation) of transdermal drug delivery systems
Design, scale-up end industrial production
Effects of packaging on the evolution of food microbial population
Filling of the Common Tecnical Document (CTD) relative to the Quality part
Formulation for inhalation
Ibtrid implantable formulation stimuli responsive
In vitro deposition and drug release and stability of inhalatory formulations
In vitro drug release of nanoparticles and complex scaffolds
In vitro evaluation of the cell response to drug delivery systems
In vitro permeation od transdermal drug delivery systems
Injectable formulations based on magnetical, biocompatible and bioresorbable nanoparticles for remote activation on demand
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
Mechanical evaluation (elasticity; adhesion in vitro/in vivo) of transdermal drug delivery systems
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
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,
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.
Preformulation and formulation studies
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
Rheological studies on topical formulations
Tecnological controls, in vitro and stability tests omn oral formulations
Topical formulations
Transdermal drug delivery systems