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
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
Costs/Benefits Analysis for energy efficiency in new buildings
Demonstrator-buildings planning (full scale and prototypes)
Design of high energy efficiency and eco-friendly systems for cooling, air-conditioning, heating, acs production
Domotic plants and systems planning
Effects of packaging on the evolution of food microbial population
Energy audit and certification for the design of new buildings
Energy efficiency standard assessment for building sector and country domain
Energy modeling of buildings
Environmental assessement model of building sustainability
Environmental assessement model of micro-urban areas sustainability
Environmental Impact Assessment (EIA)
Foresight of energy saving solutions impact by calculation and/or standard software
Green building
ICT identification and assessment for envelope/plant building control
Innovative strategies for microbial control: the use of natural antimicrobials and thermal treatments
Insulation planning with insulating and structural materials
Integratd energy efficiency and seismic planning
Interaction between food microorganisms and gut microbiota
Marker identification for the instrumental detection of desired or undesired microflora: set up of markers or indicators
Methodologies and models for the analysis of the energetic interaction between territory and built environment
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,
New building planning Intervention strategies
New building planning prototypes
New buildings components planning (innovative facades, highly efficient sun screen shields, etc.)
Norms on Methodologies for Measuring Buildings Energy Efficiency
Optimization of traditional stabilizing treatment to improve food quality
Otpimization of fermentation conditions: traceability and authenticity of typical or brand fermented food products
Passiv houses
Pre-built structures
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