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 standards and regulations: laws and guidelines for protected, biological raw material, and processing
Biosensors (enzymes, cells, antibodies,analyte and ions)
Characterization of microbial components, vegetal and animal species
Characterization of the composition of food products
Chemical, gas, indoor air quality sensors, Lab-on-Chip
Consumer science
Design of new molecular markers for traceability of specific varietal components
Detectors of ionizing radiation (X-rays, gamma, radon)
Electrical, power and magnetic sensors
Energy harvesting
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
Genetic methods for varietal identification
Integrated electronics of control and front-end, with analysis of the accuracy of the acquisition chain
Mechanical sensors (accelerometers, gyroscopes, strain gauges, microphones); Tactile , force, torque sensors. Doppler laser sensors
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
Optical sensors, waveguides and photonic structures, optics fibers
Packaging integration
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
Regulation on GMOs and labelling
Satellite sensors (GPS, GLONASS, Galileo ....)
Sensorial analysis of food products to assess the effects of process or raw material modification
Sensors for flow, flow rate and pressure of liquids and gases, and for microfluidics
Sensors for thermodynamic parameters (temperature and heat flow)
Signal interface integration, wireless systems and wireless sensor networks
Software and internet services supporting traceability and monitoring quali-quantitative productions in agro-food
Software for measuring instruments and measurements
State of the art, norms analysis, standards and background art analysis of sensors
Traceability of compositional changes during processing by chemical, biochemical, and genetic analyses