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
Acoustic analyses in anechoic and semi-anechoic chamber according to standards
Active control of noise and vibration
Analysis of the physical, rheological, chemical, microbial, and sensorial properties during storage
Analytical tests for shelf-life characterization
Anti-vibration systems: design and installation criteria
Balancing
Characterization of products of microbial origin: biomass, metabolites, natural antibiotics. Conversion and transformation processes of food an by-products
Chatter in machining processes: analysis and reduction
Combined stabilization strategies to enhance shelf-life and food safety
Compliant joints: design and dynamics
Contactless experimental vibration measurements using laser doppler vibrometers
Definition of product specifications and analytical methods of verification
Design of experiment (DoE) and Food Design to study interaction between formulation and process conditions
Dynamic / elastodynamic analysis and control (multibody models, lumped-parameter models, etc.)
Effects of packaging on the evolution of food microbial population
Experimental modal analysis
Experimental noise mapping of industrial products and machinery
Experimental studies of formulations and processes: use of bioactive components from out-streams or by-products
Hw / sw customized systems for vibro-acoustic measurements: realization and implementation
Improvement of process efficiency for saving direct and indirect costs
Improving the dynamic performance of products or production processes by simulation and / or test
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
Marker identification for the instrumental detection of desired or undesired microflora: set up of markers or indicators
Mechanical transmissions: dynamics and control
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
Non-conventional thermal and non-thermal technologies for product stabilization, extraction, and conservation
Numerical simulation to define process-product interaction
On-line product control feasibility for process optimization
Operator practical training for process control and lab tests