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
Biocomputing
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
Clinical indicator mining from analysis of RX, TC, MR and 2D 3D eco images
Consumer science
Data fusion e data processing
Data mining
Decision support system
Design of exnzymatic processes for transformations or bioconversions: ptimization of the processing conditions and characterization of the product
Development of e-care prototype solutions
Digital data collection, management, processing for clinical trials
Evaluation of the functional properties of ingredients and new product formulation
Evaluation of typicality by flavour analysis, markers of authenticity and chemometrics
Integration of e-care prototype solutions
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
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
Sensorial analysis of food products to assess the effects of process or raw material modification
Shelf-life modelization on tailor made ingredients or product
Solution development on computer aided medicine
Solution development on surgical planning
Stabilization and characterization of incapsulated enzymes
Support in industrial scaling-up processing
TC, RM, ECO data processing
Telemedicine
Teleradiology
Testing and benchmarking of e-care prototype solutions