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
Acoustic methods for solid food texture evaluation (cheese, watermelon, pasta, etc.)
Analysis of contaminants and allergens in raw materials and finished products, flavour analysis, analysis of simple and complex carbohydrates
Analysis of packaging regulations
Analysis of possible reuse and recycle of packaging materials
Analytical methods for detection of allergens of vegetal origin and hidden allergens in food products
Analytical methods for detection of microbial contamination in food (bacteria, viruses, moulds, yeasts)
Analytical methods for the detection of nanoparticles (metal nanoparticles, nanofibres and nanocapsules) in raw materials and finished products
Analytical methods for the evaluation of the effects of industrial processing on nutritional value of foods
Assessment of the environmental impact (LCA) of one or more packagings
Biomarker identification to assess the effects of bioactive components in humans
Characterization of polymeric material by differential scanning calorimetry and NMR
Characterization of soluble fibre in functional food
Chemical analyses for food quality and safety (off-flavours, plasticizers)
Colour analysis with destroing and non-destroying techniques
Consultation for techniques of Design of experiments (DoE)
Contamination analysis of pre- and post-extrusion recycled material
Development of new active and intelligent packaging
Effect of migration from packaging to food and vice-versa: analysis and study
Effects of industrial processes on the nutritional qualities of foods
Evaluation of dietary habits of the population in order to identify risk behaviours and prevention strategies
Evaluation of microorganism development on raw materials and packaged foods
Evaluation of packaging mechanical resistance with numeric simulation and experimental trials
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
Extraction and analytical methods for nutrients and functional elements
Extraction of bioactive components from food waste (polyphenols, omega3 and omega6 fatty acids)
Fast and non-destructive spectroscopic methods and chemometrics for food quality evaluation
Film thermoformation and food packaging in modified atmosphere
Food decontamination and enzyme deactivation: high pressure homogenization, gas-plasma, pulsed electric fields
Food safety: analytical methods to evaluate the occurrence of toxic natural substances, process and environmental contaminanst
Functional compounds characterization from raw materials, ingredients, food and food industry left-overs
Gas permeability reduction in packaging materials
Global migration analysis of one or more packagings
High resolution and solid phase nuclear magnetic resonance to assess food composition
Human studies for the validation of nutritional/health claims (including analysis of biological samples and statistical analysis of the results)
Life cycle assessment for food packaging
Market survey and consumer trends towards functional foods
Mathematical modelling for product/process optimization
Mechanical tests on packaging and packaging materials