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.

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Results: 34
Competence
Analysis of MANAGEMENT FRAMEWORK for the protection and valorisation of cultural heritage
Analysis of OPERATIONS, STRATEGIES AND EVALUATIONS OF INVESTMENT PLANNING for interventions on cultural heritage
Cataloguing, evaluation and diagnosis of the conservation state of the buildings and artefacts
Characterization of microbial components, vegetal and animal species
Characterization of the composition of food products
Consumer science
DATABASE for touristic valorization and fruition
Development of cultural heritage management documents (MANAGEMENT PLAN)
Documents for external REPORTING
ECONOMIC ASSESSMENT tools for valorisation (business plan, financial planning, budget, accounting systems, ..)
Elements and tools for TERRITORIAL MARKETING
Evaluation of MANAGEMENT SYSTEMS for organization and valorisation of heritage
Evaluation of typicality by flavour analysis, markers of authenticity and chemometrics
INTEGRATED DIGITAL PROCEDURES for valorisation / conservation of cultural heritage
Internal ECONOMIC MONITORING systems for valorisation and performance of the interventions
MAPPING of the business SUBJECTS in the cultural sector
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
Organization of educational workshops for technology transfer and continuous training
Organization of professionals training in construction sector and cultural heritage preservation sector
Panel test evaluation and sensorial analysis of local food
PARTNERSHIP building and networking for management and valorisation of cultural heritage
Physical, chemical, sensorial and microbial characteristics of traditional foods
Programming of the sensitive variables monitoring
Proteomics in animal food
PUBLIC GOVERNANCE tools (management of the reports at the territory )
Quality characterization of local products by HR-NMR e solid phase NMR
Quality optimization of raw material for local product production
Research for potential sponsors
Sensorial analysis of food products to assess the effects of process or raw material modification
Systems for internal and external COMMUNICATION for territorial liaison
Technical evaluation of CONTINUOUS MONITORING
TRAINING of the protection authorities for the conservation, management and valorisation of cultural heritage