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 processing conditions by desing of experiments (DoE) for product development
Optimization of traditional stabilizing treatment to improve food quality
Otpimization of fermentation conditions: traceability and authenticity of typical or brand fermented food products
Plant layout optimization
Predictive microbiology for shelf-life prevision, for food safety and for innovative products.
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
Re-design of existing machines and plants with alternative meterials, techniques with hygienical properties included
Scanning Electron Microscopy + chemical analysis of materials (SEM/ESEM+EDX)
Static and fatigue mechanical strength verification
Statistical control of the process
Study of sterilization systems of containers for primary packaging in controlled contamination plants
Study of the prototype and of its trial technique
Thermal exchange enhancement
Thermal property measurement during processing steps and within container
Training on regulations, legal requirement, guidelines, best practices