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
Microbial kinetics during food storage
Molecular characterization of DNA, protein, peptides and metabolites
Monitoring of chemical, physical, and biochemical characteristics (enzymatic activity and kinetics) during storage
Non-conventional thermal and non-thermal technologies for product stabilization, extraction, and conservation
Numerical simulation to define process-product interaction
OGM detection in food
On-line product control feasibility for process optimization
Operator practical training for process control and lab tests
Optimization of processing conditions by desing of experiments (DoE) for product development
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
Phase and state transition analysis in fresh, packaged or processed food
Preparation of the nutritional/health claims application
Product processing design: algorithms for automatic predictive control
Production flow chart, raw material HACCP and QFD, formulation, packaging and conservation conditions
Rapid analytical methods for the analysis of proteins, xenobiotics and DNA
Recombinant allergen preparation and immunochemical methods for detection of allergens in food
Regulation on GMOs and labelling
Selection of nutritional/health claims according to EU Regulation
Set up of in vitro methods and animal models for the evaluation of the health effects of food bioactive components
Software and internet services supporting traceability and monitoring quali-quantitative productions in agro-food
Statistical control of the process
Tailor made chemical analysis to assess the nutritional value of functional foods
Thermal property measurement during processing steps and within container
Traceability of compositional changes during processing by chemical, biochemical, and genetic analyses
Traceability of geographical origin by spettroscopic, proteomic, and genetic analyses
Training on regulations, legal requirement, guidelines, best practices
Varietal DNA fingerprinting and specific DNA fingerprinting analyses