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
Algorithms for events prediction and classification
Analysis of (clinical) functional requirements
Analysis of standards and regulations: laws and guidelines for protected, biological raw material, and processing
Characterization of microbial components, vegetal and animal species
Characterization of the composition of food products
Clinical assessment
Communication protocol
Consumer science
Data analysis and storage, data mining
Design of experiments and protocols
Design of new molecular markers for traceability of specific varietal components
Digital platforms (microcontrollers, DSP, FPGA)
Ergonomics, neuroergonomics
Evaluation of molecular transformations during food processing
Evaluation of typicality by flavour analysis, markers of authenticity and chemometrics
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
Functional validation of prototypes
Genetic methods for varietal identification
HW/SW design for resources optimization
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 traceability and chemometrics to define food quality and tipicality
Musculoskeletal modelling
Neurocognitive modelling
Panel test evaluation and sensorial analysis of local food
Physical, chemical, sensorial and microbial characteristics of traditional foods
Power management
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
Regulation on GMOs and labelling
Selection and interfacing of sensors and actuators
Selection and porting of embedded OS
Selection of the communication layer a/o mobile platform
Selection, porting, optimization of protocol stacks, middleware and libraries
Sensorial analysis of food products to assess the effects of process or raw material modification