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
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
Design of exnzymatic processes for transformations or bioconversions: ptimization of the processing conditions and characterization of the product
Design of new molecular markers for traceability of specific varietal components
Evaluation of molecular transformations during food processing
Evaluation of the functional properties of ingredients and new product formulation
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
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
Microorganism selection for a particular process
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
New ingredients, feed, and food formulation
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
Regulation on GMOs and labelling
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
Software and internet services supporting traceability and monitoring quali-quantitative productions in agro-food
Stabilization and characterization of incapsulated enzymes
Support in industrial scaling-up processing
Traceability of compositional changes during processing by chemical, biochemical, and genetic analyses
Traceability of geographical origin by spettroscopic, proteomic, and genetic analyses
Varietal DNA fingerprinting and specific DNA fingerprinting analyses