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 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,
Molecular DNA analysis of vegetal materials
Monitoring of chemical, physical, and biochemical characteristics (enzymatic activity and kinetics) during storage
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-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
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
Otpimization of fermentation conditions: traceability and authenticity of typical or brand fermented food products
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
Production of new vegetal products (populations, lines, new varieties) with peculiar characteristics by marker assisted selection (MAS)
Quality assesment of milk and meat
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
Statistical control of the process
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
Thermal property measurement during processing steps and within container
Training on regulations, legal requirement, guidelines, best practices
Transformation potential of oenological raw materials (grape, musts, etc.)
Varietal comparison of wheat and rice collections