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
Otpimization of fermentation conditions: traceability and authenticity of typical or brand fermented food products
Packaging innovation to enhance food shelf-life
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
Property enhancement of innovative biodegradable materials
Quality control of products with electronic noses
Quality control: use of control sheets to set up new packaging technologies and process monitoring
Quality, safety and impact on human health of fermented products containing probiotic microorganisms
Safety regulations and standards for food by-products, leftovers, microorganisms and processes
Shelf-life evaluation and study of the interaction packaging-product
Shelf-life modelization on tailor made ingredients or product
Specific migration analysis of one or more packagings
Stabilization and characterization of incapsulated enzymes
Sterilizing, rinsing and filling under controlled contamination for food liquids
Studies on packaging permeability to gases (O2) and water vapour
Study of light transmission in packaging with UV absorber
Study of modified atmosphere packaging
Study of superficial films with antimicrobial activity
Study of the thermoforming process of polymer films and food packaging in modified atmosphere
Support in industrial scaling-up processing
Sustainable packaging
Trails for sterilizing, rinsing and filling for food liquids
Training courses for packaging experts