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
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
Consumer science
Effects of industrial processes on the nutritional qualities of foods
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
Extraction of bioactive components from food waste (polyphenols, omega3 and omega6 fatty acids)
Functional compounds characterization from raw materials, ingredients, food and food industry left-overs
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
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
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
Preparation of the nutritional/health claims application
Proteomics in animal food
Quality characterization of local products by HR-NMR e solid phase NMR
Quality optimization of raw material for local product production
Selection of nutritional/health claims according to EU Regulation
Sensorial analysis of food products to assess the effects of process or raw material modification
Set up of in vitro methods and animal models for the evaluation of the health effects of food bioactive components