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 chemical compositions and qualitative characteristics of lipid fractions of pig carcasses and thighs
Analysis of grape, fruits and food processing left-overs
Analysis of standards and regulations: laws and guidelines for protected, typical and biological raw material
Assessment of the chemical stability and maintenance of the physico-mechanical properties of the scaffolds
Biologic evaluation of scaffoldswith 3D cultures in dynamic regime in bioreactor
Characterization of microbial components, vegetal and animal species
Characterization of the composition of food products
Chemical and chemo-physical analysis on meat and vegetal products
Chemico-physical-morphological-ultrastructural and thermo-mechanical characterization of the scaffolds
Clinical trials for scaffold validation
Consumer science
Deposition of thin films and coatings
Design and development of nanofibrous scaffolds mimicking the extracellular matrix
Design and development of scaffolds for organ regeneration
Design and development of scaffolds for regeneration of hard tissues and ligaments
Design and development of scaffolds for soft tissue regeneration
Design of new molecular markers for assisted selection (MAS) for vegetal products
Design of protocols for clinical evaluation
Design of protocols for pre-clinical evaluation (in vitro and in vivo)
Determination of the protein variation during product processing (i.e. dairy and meat products)
Development of sinterable polymeric particles
DNA samples: preparations and conservation from vegetal materials and plants
Evaluation of typicality by flavour analysis, markers of authenticity and chemometrics
In silico evaluation of potentially xenoestrogenic compounds
In vitro mechanical characterization of scaffolds
In vitro mechanical characterization of scaffolds
Intruments and services for precision agriculture
Kits for the determination of contaminants, pesticides and pathogens in raw materials
Methods to increase functional molecules and decrease undesired contaminants in local food
Modification of technological processese to improve quality of local products
Molecular DNA analysis of vegetal materials
Molecular traceability and chemometrics to define food quality and tipicality
On-farm rapid methods for quality assessment of dairy and meat products
On-line bank "Cerealab" as informatics instrument to support assisted selection (MAS) for vegetal production
Panel test evaluation and sensorial analysis of local food
Physical, chemical, sensorial and microbial characteristics of traditional foods
Production of new vegetal products (populations, lines, new varieties) with peculiar characteristics by marker assisted selection (MAS)
Proteomics in animal food
Quality assesment of milk and meat
Quality characterization of local products by HR-NMR e solid phase NMR