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 packaging regulations
Analysis of possible reuse and recycle of packaging materials
Assessment of the environmental impact (LCA) of one or more packagings
Biomarker identification to assess the effects of bioactive components in humans
Characterization of polymeric material by differential scanning calorimetry and NMR
Characterization of products of microbial origin: biomass, metabolites, natural antibiotics. Conversion and transformation processes of food an by-products
Chemical analyses for food quality and safety (off-flavours, plasticizers)
Combined stabilization strategies to enhance shelf-life and food safety
Consultation for techniques of Design of experiments (DoE)
Contamination analysis of pre- and post-extrusion recycled material
Development of new active and intelligent packaging
Effect of migration from packaging to food and vice-versa: analysis and study
Effects of industrial processes on the nutritional qualities of foods
Effects of packaging on the evolution of food microbial population
Evaluation of dietary habits of the population in order to identify risk behaviours and prevention strategies
Evaluation of microorganism development on raw materials and packaged foods
Evaluation of packaging mechanical resistance with numeric simulation and experimental trials
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)
Film thermoformation and food packaging in modified atmosphere
Functional compounds characterization from raw materials, ingredients, food and food industry left-overs
Gas permeability reduction in packaging materials
Global migration analysis of one or more packagings
Human studies for the validation of nutritional/health claims (including analysis of biological samples and statistical analysis of the results)
Innovative strategies for microbial control: the use of natural antimicrobials and thermal treatments
Interaction between food microorganisms and gut microbiota
Life cycle assessment for food packaging
Marker identification for the instrumental detection of desired or undesired microflora: set up of markers or indicators
Market survey and consumer trends towards functional foods
Mathematical modelling for product/process optimization
Mechanical tests on packaging and packaging materials
Microbial analysis, challenge tests, instrumental analyses
Microbial response to environmental stress: optimization of microbial performance
Microbial strain selection for food production: enzymatic, physiological, and genetic characterization
Microbial strain selection: technological characterization
Microbiological activity in food: risk analysis
Modulation of microbial growth and shelf-life evaluation as a function of formulation and storage condition
Molecular analyses for the identification of pathogens and spoilage microorganisms and the evaluation of their impact on final product,