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
Acoustic methods for solid food texture evaluation (cheese, watermelon, pasta, etc.)
Analysis of contaminants and allergens in raw materials and finished products, flavour analysis, analysis of simple and complex carbohydrates
Analytical methods for detection of allergens of vegetal origin and hidden allergens in food products
Analytical methods for detection of microbial contamination in food (bacteria, viruses, moulds, yeasts)
Analytical methods for the detection of nanoparticles (metal nanoparticles, nanofibres and nanocapsules) in raw materials and finished products
Analytical methods for the evaluation of the effects of industrial processing on nutritional value of foods
Characterization of microbial components, vegetal and animal species
Characterization of soluble fibre in functional food
Characterization of the composition of food products
Colour analysis with destroing and non-destroying techniques
Consumer science
Evaluation of typicality by flavour analysis, markers of authenticity and chemometrics
Extraction and analytical methods for nutrients and functional elements
Fast and non-destructive spectroscopic methods and chemometrics for food quality evaluation
Food decontamination and enzyme deactivation: high pressure homogenization, gas-plasma, pulsed electric fields
Food safety: analytical methods to evaluate the occurrence of toxic natural substances, process and environmental contaminanst
High resolution and solid phase nuclear magnetic resonance to assess food composition
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
OGM detection in food
Panel test evaluation and sensorial analysis of local food
Phase and state transition analysis in fresh, packaged or processed food
Physical, chemical, sensorial and microbial characteristics of traditional foods
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
Rapid analytical methods for the analysis of proteins, xenobiotics and DNA
Recombinant allergen preparation and immunochemical methods for detection of allergens in food
Sensorial analysis of food products to assess the effects of process or raw material modification
Tailor made chemical analysis to assess the nutritional value of functional foods