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
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
Chemical and chemo-physical analysis on meat and vegetal 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 assisted selection (MAS) for vegetal products
Determination of the protein variation during product processing (i.e. dairy and meat products)
DNA samples: preparations and conservation from vegetal materials and plants
Evaluation of the functional properties of ingredients and new product formulation
Evaluation of typicality by flavour analysis, markers of authenticity and chemometrics
In silico evaluation of potentially xenoestrogenic compounds
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
Microorganism selection for a particular process
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
New ingredients, feed, and food formulation
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
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
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
Quality optimization of raw material for local product production
Rapid non-destructive methods for the optimization , characterization, and monitoring of raw material and finished products
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