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
Analysis of packaging regulations
Analysis of possible reuse and recycle of packaging materials
Analysis of standards and regulations: laws and guidelines for protected, biological raw material, and processing
Analysis of the physical, rheological, chemical, microbial, and sensorial properties during storage
Analytical tests for shelf-life characterization
Assessment of the environmental impact (LCA) of one or more packagings
Characterization of microbial components, vegetal and animal species
Characterization of polymeric material by differential scanning calorimetry and NMR
Characterization of the composition of food products
Chemical analyses for food quality and safety (off-flavours, plasticizers)
Consultation for techniques of Design of experiments (DoE)
Consumer science
Contamination analysis of pre- and post-extrusion recycled material
Definition of product specifications and analytical methods of verification
Design of experiment (DoE) and Food Design to study interaction between formulation and process conditions
Design of new molecular markers for traceability of specific varietal components
Development of new active and intelligent packaging
Effect of migration from packaging to food and vice-versa: analysis and study
Evaluation of microorganism development on raw materials and packaged foods
Evaluation of molecular transformations during food processing
Evaluation of packaging mechanical resistance with numeric simulation and experimental trials
Evaluation of typicality by flavour analysis, markers of authenticity and chemometrics
Experimental studies of formulations and processes: use of bioactive components from out-streams or by-products
Film thermoformation and food packaging in modified atmosphere
Food traceability by evaluation of functional components
Food traceability by genetic analysis
Food traceability by spectroscopic techniques, NMR, proteomic and peptidomic methods for the identification of ingredients or contaminants
Gas permeability reduction in packaging materials
Genetic methods for varietal identification
Global migration analysis of one or more packagings
Improvement of process efficiency for saving direct and indirect costs
Input-output correlations to assess operational parameters
Lab trails and scale-up to pilot plants of experimental production diagrams; check of the physical, chemical and sensorial characteristics
Life cycle assessment for food packaging
Mechanical tests on packaging and packaging materials
Methods for the specific and varietal identification based on single components within blends
Methods to increase functional molecules and decrease undesired contaminants in local food
Microbial kinetics during food storage
Modification of technological processese to improve quality of local products
Molecular characterization of DNA, protein, peptides and metabolites