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
Architectural, stratigraphic and 3D survey for cultural heritage and contemporary art
Building tender services
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
Construction documentation services
Construction site monitoring
Construction supervision and safety management
Cost-benefit analysis of energy efficiecy in historic buildings
Digital architectural and landscape survey
Effects of packaging on the evolution of food microbial population
Environmental analysis related to cultural heritage
Guidelines for historic building preservation
Guidelines, procedures and manuals for the management of historic buildings
Historic construction materials and techniques for building heritage
Informational Thesaurus
Innovative strategies for microbial control: the use of natural antimicrobials and thermal treatments
Interaction between food microorganisms and gut microbiota
Marker identification for the instrumental detection of desired or undesired microflora: set up of markers or indicators
Materials analysis, including glass, ceramics, mosaic and innovative materials, for contemporary art
Materials, methods and tecnologies for innovation in historic buildings preservation
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
Modeling, evaluating and managing strategies of decay in cultural heritage
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 and determination of operating parameters of work of art
Non-invasive structural tests for historic buildings
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.
Preservation protocols for masonry cultural heritage
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
Quantity surveyor services
Regulatory analysis for both antiseismic retrofit and energy efficiency studies in historic buldings
Structural assessment, seismic vulnerability analysis and reinforcement strategies for historic building