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
Life cycle assessment for food packaging
Marker identification for the instrumental detection of desired or undesired microflora: set up of markers or indicators
Mechanical tests on packaging and packaging materials
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
New material and technique study for bio- and eco-compatible packaging films
New materials to reduce environment impact
Non-conventional thermal and non-thermal technologies for product stabilization, extraction, and conservation
Numerical simulation to define process-product interaction
OGM detection in food
On-line product control feasibility for process optimization
Operator practical training for process control and lab tests
Optimization of processing conditions by desing of experiments (DoE) for product development
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
Phase and state transition analysis in fresh, packaged or processed food
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
Product processing design: algorithms for automatic predictive control
Production flow chart, raw material HACCP and QFD, formulation, packaging and conservation conditions
Property enhancement of innovative biodegradable materials
Quality control of products with electronic noses
Quality control: use of control sheets to set up new packaging technologies and process monitoring
Quality, safety and impact on human health of fermented products containing probiotic microorganisms
Rapid analytical methods for the analysis of proteins, xenobiotics and DNA
Recombinant allergen preparation and immunochemical methods for detection of allergens in food
Shelf-life evaluation and study of the interaction packaging-product
Specific migration analysis of one or more packagings
Statistical control of the process
Sterilizing, rinsing and filling under controlled contamination for food liquids