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
Acquisition and pre-processing of signals for model identification
Biorefinery for the exploitation and valorisation of by products and waste from agrofood and feed industry
Characterization of microbial components, vegetal and animal species
Characterization of the composition of food products
Consumer science
Continuous-time and discrete-time mathematical modeling of systems and processes
Design of exnzymatic processes for transformations or bioconversions: ptimization of the processing conditions and characterization of the product
Discrete events mathematical modeling of systems and processes
Evaluation of the functional properties of ingredients and new product formulation
Evaluation of typicality by flavour analysis, markers of authenticity and chemometrics
Finite element simulation (FEM)
Formal languages for systems modeling (Unified Modeling Language-UML and SysML-System Modeling Language)
Identification of models and parameters estimation
Infinite-dimensional mathematical modeling of systems
Methods to increase functional molecules and decrease undesired contaminants in local food
Microorganism selection for a particular process
Modeling of the collision of bodies in mechanical systems
Modification of technological processese to improve quality of local products
Molecular traceability and chemometrics to define food quality and tipicality
New ingredients, feed, and food formulation
Non-parametric modeling (neural networks, etc.)
Optimization of fermentation and biotransformation processes
Optimization of fermentation process, study and evaluation of the nutritional and functional properties of ingredients, valorisation of ingredients and products
Panel test evaluation and sensorial analysis of local food
Physical, chemical, sensorial and microbial characteristics of traditional foods
Proteomics in animal food
Quality characterization of local products by HR-NMR e solid phase NMR
Quality optimization of raw material for local product production
Safety regulations and standards for food by-products, leftovers, microorganisms and processes
Sensorial analysis of food products to assess the effects of process or raw material modification
Shelf-life modelization on tailor made ingredients or product
Simulation for discrete events models
Simulation for dynamic continuous-time and discrete-time models
Stabilization and characterization of incapsulated enzymes
Support in industrial scaling-up processing
Validation of models and X-In-The-Loop (software in the loop and hardware in the loop)