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
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
Biomarker identification to assess the effects of bioactive components in humans
Carbon-based materials (graphene oxides, TPG, etc.)
Ceramic materials (oxides, nitrides, carbides, etc.)
Ceramic matrix composites and nanocomposites
Characterization of soluble fibre in functional food
Colour analysis with destroing and non-destroying techniques
Corrosion: protection and inhibition
Cosmetics
Effects of industrial processes on the nutritional qualities of foods
Elastomers
Evaluation of dietary habits of the population in order to identify risk behaviours and prevention strategies
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
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
Glass and glass-ceramic materials
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)
Magnetic materials both bulk and nano
Magnetorheological fluids
Market survey and consumer trends towards functional foods
Materials of natural origin and derived (wood, paper, cellulose, fibers, etc.)
Materials with self-diagnostic and self-healing properties
Mathematical modelling for product/process optimization
Metal matrix composites and nanocomposites
Metals: ferrous alloys (steel, cast iron)
Metals: non-ferrous alloys (aluminum, copper, nickel, titanium, magnesium, etc.)
Micro-nano materials functionalized
Nanomaterials (filler, graphene, etc.)