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
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
Climate adaptation plans and strategies
Consumer science
Crowdsensing systems for ecosystem services
Data management and treatment (big and open data)
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
Evaluation of human activities impacts on ecosystems
Evaluation of immunological plant response, genetics and plant physiology
Evaluation of typicality by flavour analysis, markers of authenticity and chemometrics
In silico evaluation of potentially xenoestrogenic compounds
Indoor and outdoor monitoring systems
Integrated monitoring of terrestrial, marine, and transitional ecosystems
Intruments and services for precision agriculture
Kits for the determination of contaminants, pesticides and pathogens in raw materials
Low cost chemical and physical parameters measurement systems
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
Panning of urban systems to maintain ecosystem functions in cities
Physical, chemical, sensorial and microbial characteristics of traditional foods
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
Quality optimization of raw material for local product production
Rapid non-destructive methods for the optimization , characterization, and monitoring of raw material and finished products
Remote sensing measurement systems
Sensorial analysis of food products to assess the effects of process or raw material modification
Soil remediation