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
Acoustic methods for solid food texture evaluation (cheese, watermelon, pasta, etc.)
Analysis of contaminants and allergens in raw materials and finished products, flavour analysis, analysis of simple and complex carbohydrates
Analysis of standards and regulations: laws and guidelines for protected, biological raw material, and processing
Analytical methods for detection of allergens of vegetal origin and hidden allergens in food products
Analytical methods for detection of microbial contamination in food (bacteria, viruses, moulds, yeasts)
Analytical methods for the detection of nanoparticles (metal nanoparticles, nanofibres and nanocapsules) in raw materials and finished products
Analytical methods for the evaluation of the effects of industrial processing on nutritional value of foods
Biodistribution analysis
Ceramics or ibrid implantable formulations for controlled release of drugs
Characterization of soluble fibre in functional food
Colour analysis with destroing and non-destroying techniques
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
Extraction and analytical methods for nutrients and functional elements
Fast and non-destructive spectroscopic methods and chemometrics for food quality evaluation
Filling of the Common Tecnical Document (CTD) relative to the Quality part
Food decontamination and enzyme deactivation: high pressure homogenization, gas-plasma, pulsed electric fields
Food safety: analytical methods to evaluate the occurrence of toxic natural substances, process and environmental contaminanst
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
High resolution and solid phase nuclear magnetic resonance to assess food composition
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
Molecular characterization of DNA, protein, peptides and metabolites
OGM detection in food
Phase and state transition analysis in fresh, packaged or processed food
Preformulation and formulation studies
Rapid analytical methods for the analysis of proteins, xenobiotics and DNA