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
Biomarker identification to assess the effects of bioactive components in humans
Biorefinery for the exploitation and valorisation of by products and waste from agrofood and feed industry
Design of exnzymatic processes for transformations or bioconversions: ptimization of the processing conditions and characterization of the product
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
Effects of industrial processes on the nutritional qualities of foods
Evaluation of dietary habits of the population in order to identify risk behaviours and prevention strategies
Evaluation of the chemical stability
Evaluation of the functional properties of ingredients and new product formulation
Evaluation of the interactions between food matrix and bioactive components
Evaluation of the organoleptic characteristics of food bioactive components and related food
Evaluation of the physical, chemical, and microbial characteristics of products
Evaluation of the stability of a molecule in the plasma
Evaluation of the stbility of a molecul to the oxidative methabolism
Extraction of bioactive components from food waste (polyphenols, omega3 and omega6 fatty acids)
Functional compounds characterization from raw materials, ingredients, food and food industry left-overs
Human studies for the validation of nutritional/health claims (including analysis of biological samples and statistical analysis of the results)
Market survey and consumer trends towards functional foods
Mathematical modelling for product/process optimization
Microorganism selection for a particular process
New ingredients, feed, and food formulation
Optimization of fermentation and biotransformation processes
Optimization of fermentation process, study and evaluation of the nutritional and functional properties of ingredients, valorisation of ingredients and products
Optimization of raw material selection for food processing/products
Packaging, designing and testing: choice of the proper materials for the desired product
Packaging, designing and testing: shelf-life evaluation of food products and bioactive components
Pharmacokinetics of new compounds
Physico-chemical characterisation of new compounds
Preparation of the nutritional/health claims application
Production and characterisation of therapeutical antibodies
Safety regulations and standards for food by-products, leftovers, microorganisms and processes
Selection of nutritional/health claims according to EU Regulation
Set up of in vitro methods and animal models for the evaluation of the health effects of food bioactive components
Shelf-life modelization on tailor made ingredients or product