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
Animal tests of gastrointestinal function
Behavior animal testing for learning and memory and/or locomotion
Behavior animal testing for learning and memory and/or locomotion (ISO 9001, GLP)
Behavior animal testing for learning and memory and/or locomotion with video tracking
behavior animal tests for acute and chronic pain in animal free to move
behavior animal tests for acute and chronic pain in animal free to move (ISO 9001, GLP)
behavior animal tests for acute and chronic pain in animal free to move with video tracking
Biomechanical evaluations
Characterization of products of microbial origin: biomass, metabolites, natural antibiotics. Conversion and transformation processes of food an by-products
Combined stabilization strategies to enhance shelf-life and food safety
Computed microtomography in vivo (small size)
Dynamic histomorphometry
Dynamic imaging
Dynamic imaging (high-content, ISO 9001, GLP)
Effects of packaging on the evolution of food microbial population
Histological and immunohistochemical evaluations
Histological and immunohistochemical evaluations (ISO 9001, GLP)
Histological and immunohistochemical evaluations (quantitative computed)
Identification of correlation parameters: Nutrition-tumors
Index of oxidative stress in vitro
Innovative strategies for microbial control: the use of natural antimicrobials and thermal treatments
Interaction between food microorganisms and gut microbiota
Marker identification for the instrumental detection of desired or undesired microflora: set up of markers or indicators
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
Microtomography evaluation 3D and 4D in vitro, ex vivo
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,
Optimization of traditional stabilizing treatment to improve food quality
Otpimization of fermentation conditions: traceability and authenticity of typical or brand fermented food products
Platelet aggregation studies
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
Purification and characterization of human primary cells and storage of human biological samples
Quality, safety and impact on human health of fermented products containing probiotic microorganisms
Quantitative cell morphology test