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 chemical compositions and qualitative characteristics of lipid fractions of pig carcasses and thighs
Analysis of grape, fruits and food processing left-overs
Analysis of standards and regulations: laws and guidelines for protected, typical and biological raw material
Anioxidant action
Batch sysntesis for animal studies
Characterization of microbial components, vegetal and animal species
Characterization of the composition of food products
Chemical and chemo-physical analysis on meat and vegetal products
Consumer science
Design of new drugs with computational techniques
Design of new molecular markers for assisted selection (MAS) for vegetal products
Determination of the protein variation during product processing (i.e. dairy and meat products)
DNA samples: preparations and conservation from vegetal materials and plants
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
In silico evaluation of potentially xenoestrogenic compounds
Intruments and services for precision agriculture
Kits for the determination of contaminants, pesticides and pathogens in raw materials
Methods to increase functional molecules and decrease undesired contaminants in local food
Modification of technological processese to improve quality of local products
Molecular DNA analysis of vegetal materials
Molecular traceability and chemometrics to define food quality and tipicality
On-farm rapid methods for quality assessment of dairy and meat products
On-line bank "Cerealab" as informatics instrument to support assisted selection (MAS) for vegetal production
Panel test evaluation and sensorial analysis of local food
Pharmacokinetics of new compounds
Physical, chemical, sensorial and microbial characteristics of traditional foods
Physico-chemical characterisation of new compounds
Production and characterisation of therapeutical antibodies
Production of new vegetal products (populations, lines, new varieties) with peculiar characteristics by marker assisted selection (MAS)
Proteomics in animal food
Quality assesment of milk and meat
Quality characterization of local products by HR-NMR e solid phase NMR