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
Analysis of the physical, rheological, chemical, microbial, and sensorial properties during storage
Analytical tests for shelf-life characterization
Carbon-based materials (graphene oxides, TPG, etc.)
Ceramic materials (oxides, nitrides, carbides, etc.)
Ceramic matrix composites and nanocomposites
Characterization of products of microbial origin: biomass, metabolites, natural antibiotics. Conversion and transformation processes of food an by-products
Combined stabilization strategies to enhance shelf-life and food safety
Corrosion: protection and inhibition
Cosmetics
Definition of product specifications and analytical methods of verification
Design of experiment (DoE) and Food Design to study interaction between formulation and process conditions
Effects of packaging on the evolution of food microbial population
Elastomers
Experimental studies of formulations and processes: use of bioactive components from out-streams or by-products
Glass and glass-ceramic materials
Improvement of process efficiency for saving direct and indirect costs
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
Lab trails and scale-up to pilot plants of experimental production diagrams; check of the physical, chemical and sensorial characteristics
Magnetic materials both bulk and nano
Magnetorheological fluids
Marker identification for the instrumental detection of desired or undesired microflora: set up of markers or indicators
Materials of natural origin and derived (wood, paper, cellulose, fibers, etc.)
Materials with self-diagnostic and self-healing properties
Metal matrix composites and nanocomposites
Metals: ferrous alloys (steel, cast iron)
Metals: non-ferrous alloys (aluminum, copper, nickel, titanium, magnesium, etc.)
Micro-nano materials functionalized
Microbial analysis, challenge tests, instrumental analyses
Microbial kinetics during food storage
Microbial response to environmental stress: optimization of microbial performance
Microbial strain selection for food production: enzymatic, physiological, and genetic characterization
Microbial strain selection: technological characterization
Microbiological activity in food: risk analysis
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,
Monitoring of chemical, physical, and biochemical characteristics (enzymatic activity and kinetics) during storage
Nanomaterials (filler, graphene, etc.)
Non-conventional thermal and non-thermal technologies for product stabilization, extraction, and conservation