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
Biorefinery for the exploitation and valorisation of by products and waste from agrofood and feed industry
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
Design of exnzymatic processes for transformations or bioconversions: ptimization of the processing conditions and characterization of the product
Efficiency and yield verification
Energy saving and lowering of environment impact of machines and plants for food production
Evaluation of the functional properties of ingredients and new product formulation
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
Fluidodinamic simulation of components and circuit
Heat exchange coefficient evaluation
Mechanical testing on construction materials
Methods to increase functional molecules and decrease undesired contaminants in local food
Microorganism selection for a particular process
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
New ingredients, feed, and food formulation
Noise reduction
Optimization of fermentation and biotransformation processes
Optimization of fermentation process, study and evaluation of the nutritional and functional properties of ingredients, valorisation of ingredients and products
Optimization of logistical flows, interoperational buffer and stoking areas, managing policy of the logistic productive system
Panel test evaluation and sensorial analysis of local food
Physical, chemical, sensorial and microbial characteristics of traditional foods
Plant layout optimization
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
Re-design of existing machines and plants with alternative meterials, techniques with hygienical properties included
Safety regulations and standards for food by-products, leftovers, microorganisms and processes
Scanning Electron Microscopy + chemical analysis of materials (SEM/ESEM+EDX)
Sensorial analysis of food products to assess the effects of process or raw material modification
Shelf-life modelization on tailor made ingredients or product
Stabilization and characterization of incapsulated enzymes
Static and fatigue mechanical strength verification