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 chemical compositions and qualitative characteristics of lipid fractions of pig carcasses and thighs
Analysis of grape, fruits and food processing left-overs
Analysis of packaging regulations
Analysis of possible reuse and recycle of packaging materials
Analysis of standards and regulations: laws and guidelines for protected, biological raw material, and processing
Analysis of standards and regulations: laws and guidelines for protected, typical and biological raw material
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
Chemical analyses for food quality and safety (off-flavours, plasticizers)
Chemical and chemo-physical analysis on meat and vegetal products
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
Design of new molecular markers for assisted selection (MAS) for vegetal products
Design of new molecular markers for traceability of specific varietal components
Determination of the protein variation during product processing (i.e. dairy and meat products)
Development of new active and intelligent packaging
DNA samples: preparations and conservation from vegetal materials and plants
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 molecular transformations during food processing
Evaluation of packaging mechanical resistance with numeric simulation and experimental trials
Film thermoformation and food packaging in modified atmosphere
Food traceability by evaluation of functional components
Food traceability by genetic analysis
Food traceability by spectroscopic techniques, NMR, proteomic and peptidomic methods for the identification of ingredients or contaminants
Gas permeability reduction in packaging materials
Genetic methods for varietal identification
Global migration analysis of one or more packagings
In silico evaluation of potentially xenoestrogenic compounds
Innovative strategies for microbial control: the use of natural antimicrobials and thermal treatments
Interaction between food microorganisms and gut microbiota
Intruments and services for precision agriculture
Kits for the determination of contaminants, pesticides and pathogens in raw materials
Life cycle assessment for food packaging
Marker identification for the instrumental detection of desired or undesired microflora: set up of markers or indicators
Mechanical tests on packaging and packaging materials
Methods for the specific and varietal identification based on single components within blends