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
Additive manufacturing processes (3D printing, SLA rapid prototyping, etc.)
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
Cladding
Combined stabilization strategies to enhance shelf-life and food safety
Compliant joints: design and dynamics
Contactless experimental vibration measurements using laser doppler vibrometers
Conventional welding processes (arc, TIG, MIG / MAG, resistance, etc.)
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
Generation and optimization of the part program
Heat treatments of conventional and not conventional metal alloys
Hw / sw customized systems for vibro-acoustic measurements: realization and implementation
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
Interaction between food microorganisms and gut microbiota
Machining processes for metal removal (turning, milling, drilling, reaming, broaching, grinding, etc.)
Marker identification for the instrumental detection of desired or undesired microflora: set up of markers or indicators
Massive deformation processes (forging, pressing, rolling mill, extrusion, drawing, etc.)
Mechanical transmissions: dynamics and control
Melting processes (in sand, in shell, die casting, investment casting, etc.)
Microbial analysis, challenge tests, instrumental analyses
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
Microprocessing (micro-milling, -drilling, -laser, -waterjet, etc.)
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,
Non-conventional machining processes (laser, plasma, waterjet, chemical and electrochemical , ultrasonic, electrical discharge, etc.)
Optimization of energy consumption
Optimization of traditional stabilizing treatment to improve food quality
Otpimization of fermentation conditions: traceability and authenticity of typical or brand fermented food products
Predictive microbiology for shelf-life prevision, for food safety and for innovative products.