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
Microbial strain selection: technological characterization
Microbiological activity in food: risk analysis
Modification of technological processese to improve quality of local products
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
New material and technique study for bio- and eco-compatible packaging films
New materials to reduce environment impact
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
Optimized methods for homologation of packaging from recycled materials
Otpimization of fermentation conditions: traceability and authenticity of typical or brand fermented food products
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
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)
Property enhancement of innovative biodegradable materials
Proteomics in animal food
Quality assesment of milk and meat
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
Quality, safety and impact on human health of fermented products containing probiotic microorganisms
Rapid non-destructive methods for the optimization , characterization, and monitoring of raw material and finished products
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
Study of light transmission in packaging with UV absorber
Study of modified atmosphere packaging
Study of superficial films with antimicrobial activity
Study of the thermoforming process of polymer films and food packaging in modified atmosphere
Sustainable packaging