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
Acoustic analyses in anechoic and semi-anechoic chamber according to standards
Active control of noise and vibration
Anti-vibration systems: design and installation criteria
Balancing
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
Chatter in machining processes: analysis and reduction
Compliant joints: design and dynamics
Consumer science
Contactless experimental vibration measurements using laser doppler vibrometers
Design of exnzymatic processes for transformations or bioconversions: ptimization of the processing conditions and characterization of the product
Dynamic / elastodynamic analysis and control (multibody models, lumped-parameter models, etc.)
Evaluation of the functional properties of ingredients and new product formulation
Evaluation of typicality by flavour analysis, markers of authenticity and chemometrics
Experimental modal analysis
Experimental noise mapping of industrial products and machinery
Hw / sw customized systems for vibro-acoustic measurements: realization and implementation
Improving the dynamic performance of products or production processes by simulation and / or test
Mechanical transmissions: dynamics and control
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 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
Product Sound Quality: binaural measurements, metrics and psychoacoustic tests
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
Reducing noise and vibration (NVH) in industrial products and processes by simulation and / or test
Rotating machinery: measurements of the irregularity of the rotational speed and torsional vibrations
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
Stabilization and characterization of incapsulated enzymes
Support in industrial scaling-up processing