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
Acoustics and vibration measurements
Analysis and research on post sterilization technologies for containers
Analysis of standards and regulations: laws and guidelines for protected, biological raw material, and processing
Biomarker identification to assess the effects of bioactive components in humans
Conceptual development of machines and plants with QFD (Quality Function Deployment)
Design and virtual optimization with Computer Aided Engineering (CAE) tools and simulation of discrete events
Design of new molecular markers for traceability of specific varietal components
Effects of industrial processes on the nutritional qualities of foods
Efficiency and yield verification
Energy saving and lowering of environment impact of machines and plants for food production
Evaluation of dietary habits of the population in order to identify risk behaviours and prevention strategies
Evaluation of molecular transformations during food processing
Evaluation of the interactions between food matrix and bioactive components
Evaluation of the organoleptic characteristics of food bioactive components and related food
Evaluation of the physical, chemical, and microbial characteristics of products
Experimental trials for new materials, making technology and plant design in order to cut investment, management, maintenance of machines and plants for the food industry
Extraction of bioactive components from food waste (polyphenols, omega3 and omega6 fatty acids)
Fluidodinamic simulation of components and circuit
Food traceability by evaluation of functional components
Food traceability by genetic analysis
Food traceability by spectroscopic techniques, NMR, proteomic and peptidomic methods for the identification of ingredients or contaminants
Functional compounds characterization from raw materials, ingredients, food and food industry left-overs
Genetic methods for varietal identification
Heat exchange coefficient evaluation
Human studies for the validation of nutritional/health claims (including analysis of biological samples and statistical analysis of the results)
Market survey and consumer trends towards functional foods
Mathematical modelling for product/process optimization
Mechanical testing on construction materials
Methods for the specific and varietal identification based on single components within blends
Molecular characterization of DNA, protein, peptides and metabolites
Monitoring and predictive meintenance based on acoustic and vibration sensors, thermography, olography, ultrasound
Noise reduction
Optimization of logistical flows, interoperational buffer and stoking areas, managing policy of the logistic productive system
Optimization of raw material selection for food processing/products
Packaging, designing and testing: choice of the proper materials for the desired product
Packaging, designing and testing: shelf-life evaluation of food products and bioactive components
Plant layout optimization
Preparation of the nutritional/health claims application
Re-design of existing machines and plants with alternative meterials, techniques with hygienical properties included
Regulation on GMOs and labelling