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
Analysis of packaging regulations
Analysis of possible reuse and recycle of packaging materials
Assessment of the environmental impact (LCA) of one or more packagings
Characterization of microbial components, vegetal and animal species
Characterization of polymeric material by differential scanning calorimetry and NMR
Characterization of the composition of food products
Chemical analyses for food quality and safety (off-flavours, plasticizers)
Consultation for techniques of Design of experiments (DoE)
Consumer science
Contamination analysis of pre- and post-extrusion recycled material
Development of new active and intelligent packaging
Effect of migration from packaging to food and vice-versa: analysis and study
Evaluation of microorganism development on raw materials and packaged foods
Evaluation of packaging mechanical resistance with numeric simulation and experimental trials
Evaluation of typicality by flavour analysis, markers of authenticity and chemometrics
Film thermoformation and food packaging in modified atmosphere
Gas permeability reduction in packaging materials
Global migration analysis of one or more packagings
Life cycle assessment for food packaging
Mechanical tests on packaging and packaging 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
New material and technique study for bio- and eco-compatible packaging films
New materials to reduce environment impact
Optimized methods for homologation of packaging from recycled materials
Packaging innovation to enhance food shelf-life
Panel test evaluation and sensorial analysis of local food
Physical, chemical, sensorial and microbial characteristics of traditional foods
Property enhancement of innovative biodegradable materials
Proteomics in animal food
Quality characterization of local products by HR-NMR e solid phase NMR
Quality control of products with electronic noses
Quality control: use of control sheets to set up new packaging technologies and process monitoring
Quality optimization of raw material for local product production
Sensorial analysis of food products to assess the effects of process or raw material modification
Shelf-life evaluation and study of the interaction packaging-product
Specific migration analysis of one or more packagings
Sterilizing, rinsing and filling under controlled contamination for food liquids
Studies on packaging permeability to gases (O2) and water vapour