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
Antennas and propagation
Chemical and chemo-physical analysis on meat and vegetal products
Consumer electronics and Passive components
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)
Device reliability
Digital Integrated circuits
DNA samples: preparations and conservation from vegetal materials and plants
Hardware System integration
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
Measurement instruments and systems
MEMs components
Mixed signal electronic systems
Molecular DNA analysis of vegetal materials
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
Optoelectronic and LED components
Power devices (power supply, inverter, driver)
Production of new vegetal products (populations, lines, new varieties) with peculiar characteristics by marker assisted selection (MAS)
Prototypes and production assembly
Quality assesment of milk and meat
Radio frequency and microwave electronics
Rapid non-destructive methods for the optimization , characterization, and monitoring of raw material and finished products
Sensors
Technological strategies for the imporvement of organoleptic and nutritional properties of raw materials strategies
Testing and functional characterization of devices and systems
Transformation potential of oenological raw materials (grape, musts, etc.)
Varietal comparison of wheat and rice collections