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
Otpimization of fermentation conditions: traceability and authenticity of typical or brand fermented food 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
Predictive microbiology for shelf-life prevision, for food safety and for innovative products.
Preparation of the nutritional/health claims application
Procedures and optimization of microbiological processes in fermented food and feed
Process and plant optimization for fermented 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
Quality, safety and impact on human health of fermented products containing probiotic microorganisms
Safety regulations and standards for food by-products, leftovers, microorganisms and processes
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
Shelf-life modelization on tailor made ingredients or product
Stabilization and characterization of incapsulated enzymes
Support in industrial scaling-up processing