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 MANAGEMENT FRAMEWORK for the protection and valorisation of cultural heritage
Analysis of OPERATIONS, STRATEGIES AND EVALUATIONS OF INVESTMENT PLANNING for interventions on cultural heritage
Biomarker identification to assess the effects of bioactive components in humans
Cataloguing, evaluation and diagnosis of the conservation state of the buildings and artefacts
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, ..)
Effects of industrial processes on the nutritional qualities of foods
Elements and tools for TERRITORIAL MARKETING
Evaluation of dietary habits of the population in order to identify risk behaviours and prevention strategies
Evaluation of MANAGEMENT SYSTEMS for organization and valorisation of heritage
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
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)
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
Market survey and consumer trends towards functional foods
Mathematical modelling for product/process optimization
Optimization of raw material selection for food processing/products
Organization of educational workshops for technology transfer and continuous training
Organization of professionals training in construction sector and cultural heritage preservation sector
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
PARTNERSHIP building and networking for management and valorisation of cultural heritage
Preparation of the nutritional/health claims application
Programming of the sensitive variables monitoring
PUBLIC GOVERNANCE tools (management of the reports at the territory )
Research for potential sponsors
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
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