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
Acoustics and vibration measurements
Analysis and research on post sterilization technologies for containers
Biomarker identification to assess the effects of bioactive components in humans
Characterization of microbial components, vegetal and animal species
Characterization of the composition of food products
Conceptual development of machines and plants with QFD (Quality Function Deployment)
Consumer science
Design and virtual optimization with Computer Aided Engineering (CAE) tools and simulation of discrete events
Effects of industrial processes on the nutritional qualities of foods
Efficiency and yield verification
Energy saving and lowering of environment impact of machines and plants for food production
Evaluation of dietary habits of the population in order to identify risk behaviours and prevention strategies
Evaluation of the interactions between food matrix and bioactive components
Evaluation of the organoleptic characteristics of food bioactive components and related food
Evaluation of the physical, chemical, and microbial characteristics of products
Evaluation of typicality by flavour analysis, markers of authenticity and chemometrics
Experimental trials for new materials, making technology and plant design in order to cut investment, management, maintenance of machines and plants for the food industry
Extraction of bioactive components from food waste (polyphenols, omega3 and omega6 fatty acids)
Fluidodinamic simulation of components and circuit
Functional compounds characterization from raw materials, ingredients, food and food industry left-overs
Heat exchange coefficient evaluation
Human studies for the validation of nutritional/health claims (including analysis of biological samples and statistical analysis of the results)
Market survey and consumer trends towards functional foods
Mathematical modelling for product/process optimization
Mechanical testing on construction materials
Methods to increase functional molecules and decrease undesired contaminants in local food
Modification of technological processese to improve quality of local products
Molecular traceability and chemometrics to define food quality and tipicality
Monitoring and predictive meintenance based on acoustic and vibration sensors, thermography, olography, ultrasound
Noise reduction
Optimization of logistical flows, interoperational buffer and stoking areas, managing policy of the logistic productive system
Optimization of raw material selection for food processing/products
Packaging, designing and testing: choice of the proper materials for the desired product
Packaging, designing and testing: shelf-life evaluation of food products and bioactive components
Panel test evaluation and sensorial analysis of local food
Physical, chemical, sensorial and microbial characteristics of traditional foods
Plant layout optimization
Preparation of the nutritional/health claims application
Proteomics in animal food
Quality characterization of local products by HR-NMR e solid phase NMR