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
Biorefinery for the exploitation and valorisation of by products and waste from agrofood and feed industry
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 exnzymatic processes for transformations or bioconversions: ptimization of the processing conditions and characterization of the product
Detectors of ionizing radiation (X-rays, gamma, radon)
Electrical, power and magnetic sensors
Energy harvesting
Evaluation of the functional properties of ingredients and new product formulation
Evaluation of typicality by flavour analysis, markers of authenticity and chemometrics
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 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
Optical sensors, waveguides and photonic structures, optics fibers
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
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
Safety regulations and standards for food by-products, leftovers, microorganisms and processes
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)
Shelf-life modelization on tailor made ingredients or product
Signal interface integration, wireless systems and wireless sensor networks
Software for measuring instruments and measurements
Stabilization and characterization of incapsulated enzymes
State of the art, norms analysis, standards and background art analysis of sensors
Support in industrial scaling-up processing