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
Acoustics and vibration measurements
Analysis and research on post sterilization technologies for containers
Analysis of chemical compositions and qualitative characteristics of lipid fractions of pig carcasses and thighs
Analysis of grape, fruits and food processing left-overs
Analysis of standards and regulations: laws and guidelines for protected, typical and biological raw material
Analysis of the physical, rheological, chemical, microbial, and sensorial properties during storage
Analytical tests for shelf-life characterization
Biomarker identification to assess the effects of bioactive components in humans
Characterization of products of microbial origin: biomass, metabolites, natural antibiotics. Conversion and transformation processes of food an by-products
Chemical and chemo-physical analysis on meat and vegetal products
Combined stabilization strategies to enhance shelf-life and food safety
Conceptual development of machines and plants with QFD (Quality Function Deployment)
Definition of product specifications and analytical methods of verification
Design and virtual optimization with Computer Aided Engineering (CAE) tools and simulation of discrete events
Design of experiment (DoE) and Food Design to study interaction between formulation and process conditions
Design of new molecular markers for assisted selection (MAS) for vegetal products
Determination of the protein variation during product processing (i.e. dairy and meat products)
DNA samples: preparations and conservation from vegetal materials and plants
Effects of industrial processes on the nutritional qualities of foods
Effects of packaging on the evolution of food microbial population
Efficiency and yield verification
Energy saving and lowering of environment impact of machines and plants for food production
Evaluation of dietary habits of the population in order to identify risk behaviours and prevention strategies
Evaluation of the interactions between food matrix and bioactive components
Evaluation of the organoleptic characteristics of food bioactive components and related food
Evaluation of the physical, chemical, and microbial characteristics of products
Experimental studies of formulations and processes: use of bioactive components from out-streams or by-products
Experimental trials for new materials, making technology and plant design in order to cut investment, management, maintenance of machines and plants for the food industry
Extraction of bioactive components from food waste (polyphenols, omega3 and omega6 fatty acids)
Fluidodinamic simulation of components and circuit
Functional compounds characterization from raw materials, ingredients, food and food industry left-overs
Heat exchange coefficient evaluation
Human studies for the validation of nutritional/health claims (including analysis of biological samples and statistical analysis of the results)
Improvement of process efficiency for saving direct and indirect costs
In silico evaluation of potentially xenoestrogenic compounds
Innovative strategies for microbial control: the use of natural antimicrobials and thermal treatments
Input-output correlations to assess operational parameters
Interaction between food microorganisms and gut microbiota
Intruments and services for precision agriculture
Kits for the determination of contaminants, pesticides and pathogens in raw materials