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 packaging regulations
Analysis of possible reuse and recycle of packaging materials
Analysis of the physical, rheological, chemical, microbial, and sensorial properties during storage
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
Analytical tests for shelf-life characterization
Assessment of the environmental impact (LCA) of one or more packagings
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
Characterization of soluble fibre in functional food
Chemical analyses for food quality and safety (off-flavours, plasticizers)
Colour analysis with destroing and non-destroying techniques
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
Definition of product specifications and analytical methods of verification
Design of experiment (DoE) and Food Design to study interaction between formulation and process conditions
Development of new active and intelligent packaging
Effect of migration from packaging to food and vice-versa: analysis and study
Effects of packaging on the evolution of food microbial population
Evaluation of microorganism development on raw materials and packaged foods
Evaluation of packaging mechanical resistance with numeric simulation and experimental trials
Experimental studies of formulations and processes: use of bioactive components from out-streams or by-products
Extraction and analytical methods for nutrients and functional elements
Fast and non-destructive spectroscopic methods and chemometrics for food quality evaluation
Film thermoformation and food packaging in modified atmosphere
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
Gas permeability reduction in packaging materials
Global migration analysis of one or more packagings
High resolution and solid phase nuclear magnetic resonance to assess food composition
Improvement of process efficiency for saving direct and indirect costs
Innovative strategies for microbial control: the use of natural antimicrobials and thermal treatments
Input-output correlations to assess operational parameters
Interaction between food microorganisms and gut microbiota
Lab trails and scale-up to pilot plants of experimental production diagrams; check of the physical, chemical and sensorial characteristics