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
Acoustics and vibration measurements
Analysis and research on post sterilization technologies for containers
Analysis of chemical compositions and qualitative characteristics of lipid fractions of pig carcasses and thighs
Analysis of grape, fruits and food processing left-overs
Analysis of standards and regulations: laws and guidelines for protected, biological raw material, and processing
Analysis of standards and regulations: laws and guidelines for protected, typical and biological raw material
Characterization of microbial components, vegetal and animal species
Characterization of the composition of food products
Chemical and chemo-physical analysis on meat and vegetal products
Conceptual development of machines and plants with QFD (Quality Function Deployment)
Consumer science
Design and virtual optimization with Computer Aided Engineering (CAE) tools and simulation of discrete events
Design of new molecular markers for assisted selection (MAS) for vegetal products
Design of new molecular markers for traceability of specific varietal components
Determination of the protein variation during product processing (i.e. dairy and meat products)
DNA samples: preparations and conservation from vegetal materials and plants
Efficiency and yield verification
Energy saving and lowering of environment impact of machines and plants for food production
Evaluation of molecular transformations during food processing
Evaluation of typicality by flavour analysis, markers of authenticity and chemometrics
Experimental trials for new materials, making technology and plant design in order to cut investment, management, maintenance of machines and plants for the food industry
Fluidodinamic simulation of components and circuit
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
Genetic methods for varietal identification
Heat exchange coefficient evaluation
In silico evaluation of potentially xenoestrogenic compounds
Intruments and services for precision agriculture
Kits for the determination of contaminants, pesticides and pathogens in raw materials
Mechanical testing on construction 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
Modification of technological processese to improve quality of local products
Molecular characterization of DNA, protein, peptides and metabolites
Molecular DNA analysis of vegetal materials
Molecular traceability and chemometrics to define food quality and tipicality
Monitoring and predictive meintenance based on acoustic and vibration sensors, thermography, olography, ultrasound
Noise reduction
On-farm rapid methods for quality assessment of dairy and meat products