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
Anioxidant action
Batch sysntesis for animal studies
Biocomputing
Characterization of products of microbial origin: biomass, metabolites, natural antibiotics. Conversion and transformation processes of food an by-products
Clinical indicator mining from analysis of RX, TC, MR and 2D 3D eco images
Combined stabilization strategies to enhance shelf-life and food safety
Data fusion e data processing
Data mining
Decision support system
Design of new drugs with computational techniques
Development of e-care prototype solutions
Digital data collection, management, processing for clinical trials
Drug study on animal embrional stem cells cells
Drug study on cells of the human nervous system
Drug study on human and animal fibroblasts
Drug study on human and animal perycites
Drug study on human endothelial cells
Effects of packaging on the evolution of food microbial population
Evaluation of the chemical stability
Evaluation of the stability of a molecule in the plasma
Evaluation of the stbility of a molecul to the oxidative methabolism
Innovative strategies for microbial control: the use of natural antimicrobials and thermal treatments
Integration of e-care prototype solutions
Interaction between food microorganisms and gut microbiota
Marker identification for the instrumental detection of desired or undesired microflora: set up of markers or indicators
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
Pharmacokinetics of new compounds
Physico-chemical characterisation of new compounds
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
Production and characterisation of therapeutical antibodies