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 of standards and regulations: laws and guidelines for protected, biological raw material, and processing
Biodistribution analysis
Ceramics or ibrid implantable formulations for controlled release of drugs
Characterization of microbial components, vegetal and animal species
Characterization of the composition of food products
Consumer science
Conventional and controlled release oral dosage forms
Dermatopharmacokinetics (in vivo accumulation) of transdermal drug delivery systems
Design of new molecular markers for traceability of specific varietal components
Design, scale-up end industrial production
Evaluation of molecular transformations during food processing
Evaluation of typicality by flavour analysis, markers of authenticity and chemometrics
Filling of the Common Tecnical Document (CTD) relative to the Quality part
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
Formulation for inhalation
Genetic methods for varietal identification
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
Mechanical evaluation (elasticity; adhesion in vitro/in vivo) of transdermal drug delivery systems
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
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
Panel test evaluation and sensorial analysis of local food
Physical, chemical, sensorial and microbial characteristics of traditional foods
Preformulation and formulation studies
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
Rheological studies on topical formulations
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