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
Acoustic methods for solid food texture evaluation (cheese, watermelon, pasta, etc.)
Analysis of contaminants and allergens in raw materials and finished products, flavour analysis, analysis of simple and complex carbohydrates
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
Analytical methods for detection of allergens of vegetal origin and hidden allergens in food products
Analytical methods for detection of microbial contamination in food (bacteria, viruses, moulds, yeasts)
Analytical methods for the detection of nanoparticles (metal nanoparticles, nanofibres and nanocapsules) in raw materials and finished products
Analytical methods for the evaluation of the effects of industrial processing on nutritional value of foods
Cataloguing, evaluation and diagnosis of the conservation state of the buildings and artefacts
Characterization of soluble fibre in functional food
Colour analysis with destroing and non-destroying techniques
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
Extraction and analytical methods for nutrients and functional elements
Fast and non-destructive spectroscopic methods and chemometrics for food quality evaluation
Food decontamination and enzyme deactivation: high pressure homogenization, gas-plasma, pulsed electric fields
Food safety: analytical methods to evaluate the occurrence of toxic natural substances, process and environmental contaminanst
High resolution and solid phase nuclear magnetic resonance to assess food composition
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
OGM detection in food
Organization of educational workshops for technology transfer and continuous training
Organization of professionals training in construction sector and cultural heritage preservation sector
PARTNERSHIP building and networking for management and valorisation of cultural heritage
Phase and state transition analysis in fresh, packaged or processed food
Programming of the sensitive variables monitoring
PUBLIC GOVERNANCE tools (management of the reports at the territory )
Rapid analytical methods for the analysis of proteins, xenobiotics and DNA
Recombinant allergen preparation and immunochemical methods for detection of allergens in food
Research for potential sponsors
Systems for internal and external COMMUNICATION for territorial liaison
Tailor made chemical analysis to assess the nutritional value of functional foods
Technical evaluation of CONTINUOUS MONITORING
TRAINING of the protection authorities for the conservation, management and valorisation of cultural heritage