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 for museums exhibition design
Analysis and enhancement of production technologies of metals, ceramics, glasses, decorative surfaces
Analysis of standards
Cataloguing of non-traditional cultural heritage
Cataloguing services of works of art
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
Communication and educational design project
Communication databases for exhibition design
Development of museums signage and communications tools for inclusive cultural heritage
Digital libraries for facility management at cultural institutions
Editorial design project
Effects of packaging on the evolution of food microbial population
Evaluation of continuous exposure monitoring tools e tecniques
Facilities management consultancy for museums
Feasibility studies and planning of work for the project of temporary and permanent collections
Image capturing integrated technologies to engage visitor
Impact assessment of materials and technology solutions for museums exhibition
Impact testing of Security Systems, accessibility, sound systems and display solutions
Innovative strategies for microbial control: the use of natural antimicrobials and thermal treatments
Integrated system for building survey
Integrated technology for the survey of exhibition area
Interaction between food microorganisms and gut microbiota
Marker identification for the instrumental detection of desired or undesired microflora: set up of markers or indicators
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,
Multimedia integrated technologies to improve visitor experience
Operations impact assessment in museums exhibition
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.
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
Rapid prototyping for museum project, including equipments