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
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
Anioxidant action
Batch sysntesis for animal studies
Characterization of microbial components, vegetal and animal species
Characterization of soluble fibre in functional food
Characterization of the composition of food products
Colour analysis with destroing and non-destroying techniques
Consumer science
Design of new drugs with computational techniques
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
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
Evaluation of typicality by flavour analysis, markers of authenticity and chemometrics
Extraction and analytical methods for nutrients and functional elements
Fast and non-destructive spectroscopic methods and chemometrics for food quality evaluation
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
High resolution and solid phase nuclear magnetic resonance to assess food composition
Methods to increase functional molecules and decrease undesired contaminants in local food
Modification of technological processese to improve quality of local products
Molecular traceability and chemometrics to define food quality and tipicality
OGM detection in food
Panel test evaluation and sensorial analysis of local food
Pharmacokinetics of new compounds
Phase and state transition analysis in fresh, packaged or processed food
Physical, chemical, sensorial and microbial characteristics of traditional foods
Physico-chemical characterisation of new compounds
Production and characterisation of therapeutical antibodies
Proteomics in animal food
Quality characterization of local products by HR-NMR e solid phase NMR