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
3D modeling of human remains
Archaeometric investigation of anthropological, archaeological and paleontological remains
Cataloguing and ICCD inventory
Characterization of biological attack on specimens
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
Data mining and data acquisition, including GIS-based information system
Development of feasibility, technical plans and cost analysis
Development of numerical models for studying preservation status of archaeological sites
Document automation, including GIS-based information system
Effects of packaging on the evolution of food microbial population
Geological and geomorphological analysis and drafting archeological chart
Inclusive cultural heritage: designing didactic route related to archeological and paleontological sites
Innovative strategies for microbial control: the use of natural antimicrobials and thermal treatments
Integrated geological-geophysical studies, tomography, electrical resistivity and ground penetrating radar
Interaction between food microorganisms and gut microbiota
Investigation, characterization and cataloging of anthropological, paleontological and archeological materials
Marker identification for the instrumental detection of desired or undesired microflora: set up of markers or indicators
Micro-Stratigraphic Analysis
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
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,
Optimization of traditional stabilizing treatment to improve food quality
Otpimization of fermentation conditions: traceability and authenticity of typical or brand fermented food products
Paleoenvironmental reconstructions of anthropological, paleontological and archeological materials
Physical properties materials testing and measurement for the porpouse of their preservation
Porosity studies of archaeological materials
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
Quality, safety and impact on human health of fermented products containing probiotic microorganisms
Raw materials characterization and archaeobotanical analysis
Regulatory analysis Decreto 15 maggio 2009, n 95 (GU n. 170 del 24-7-2009)
Regulatory analysis Decreto 24 settembre 2008, n 182 (GU n. 270 del 18-11-2008)
Regulatory analysis Decreto 26 maggio 2009, n 86 (GU n. 160 del 13-7-2009)
Regulatory analysis Decreto 29 gennaio 2008 (GU n. 88 del 14-4-2008)