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
Optimization of traditional stabilizing treatment to improve food quality
Otpimization of fermentation conditions: traceability and authenticity of typical or brand fermented food products
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
Predictive microbiology for shelf-life prevision, for food safety and for innovative products.
Preparation of the nutritional/health claims application
Procedures and optimization of microbiological processes in fermented food and feed
Process and plant optimization for fermented foods
Product processing design: algorithms for automatic predictive control
Production flow chart, raw material HACCP and QFD, formulation, packaging and conservation conditions
Quality, safety and impact on human health of fermented products containing probiotic microorganisms
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
Statistical control of the process
Thermal property measurement during processing steps and within container
Training on regulations, legal requirement, guidelines, best practices