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
Assessment of the chemical stability and maintenance of the physico-mechanical properties of the scaffolds
Biologic evaluation of scaffoldswith 3D cultures in dynamic regime in bioreactor
Characterization of microbial components, vegetal and animal species
Characterization of the composition of food products
Chemico-physical-morphological-ultrastructural and thermo-mechanical characterization of the scaffolds
Clinical trials for scaffold validation
Consumer science
Deposition of thin films and coatings
Design and development of nanofibrous scaffolds mimicking the extracellular matrix
Design and development of scaffolds for organ regeneration
Design and development of scaffolds for regeneration of hard tissues and ligaments
Design and development of scaffolds for soft tissue regeneration
Design of protocols for clinical evaluation
Design of protocols for pre-clinical evaluation (in vitro and in vivo)
Development of sinterable polymeric particles
Evaluation of typicality by flavour analysis, markers of authenticity and chemometrics
In vitro mechanical characterization of scaffolds
In vitro mechanical characterization of scaffolds
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
Panel test evaluation and sensorial analysis of local 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
Scaffold functionalization with proteins, drugs and cells
Scaffold functionalization with proteins, drugs and cells
Sensorial analysis of food products to assess the effects of process or raw material modification
Tribologic and mechanic characterization of thin films, coatings and biomaterials