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
Modulation of microbial growth and shelf-life evaluation as a function of formulation and storage condition
Molecular analyses for the identification of pathogens and spoilage microorganisms and the evaluation of their impact on final product,
Molecular DNA analysis of vegetal materials
Molecular traceability and chemometrics to define food quality and tipicality
OGM detection in food
On-farm rapid methods for quality assessment of dairy and meat products
On-line bank "Cerealab" as informatics instrument to support assisted selection (MAS) for vegetal production
Optimization of traditional stabilizing treatment to improve food quality
Otpimization of fermentation conditions: traceability and authenticity of typical or brand fermented food products
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
Predictive microbiology for shelf-life prevision, for food safety and for innovative products.
Procedures and optimization of microbiological processes in fermented food and feed
Process and plant optimization for fermented foods
Production of new vegetal products (populations, lines, new varieties) with peculiar characteristics by marker assisted selection (MAS)
Proteomics in animal food
Quality assesment of milk and meat
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
Rapid analytical methods for the analysis of proteins, xenobiotics and DNA
Rapid non-destructive methods for the optimization , characterization, and monitoring of raw material and finished products
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
Technological strategies for the imporvement of organoleptic and nutritional properties of raw materials strategies
Transformation potential of oenological raw materials (grape, musts, etc.)
Varietal comparison of wheat and rice collections