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
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
Biosensors (enzymes, cells, antibodies,analyte and ions)
Chemical, gas, indoor air quality sensors, Lab-on-Chip
Design of new molecular markers for traceability of specific varietal components
Detectors of ionizing radiation (X-rays, gamma, radon)
Effects of industrial processes on the nutritional qualities of foods
Electrical, power and magnetic sensors
Energy harvesting
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
Extraction of bioactive components from food waste (polyphenols, omega3 and omega6 fatty acids)
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
Human studies for the validation of nutritional/health claims (including analysis of biological samples and statistical analysis of the results)
Integrated electronics of control and front-end, with analysis of the accuracy of the acquisition chain
Market survey and consumer trends towards functional foods
Mathematical modelling for product/process optimization
Mechanical sensors (accelerometers, gyroscopes, strain gauges, microphones); Tactile , force, torque sensors. Doppler laser sensors
Methods for the specific and varietal identification based on single components within blends
Molecular characterization of DNA, protein, peptides and metabolites
Optical sensors, waveguides and photonic structures, optics fibers
Optimization of raw material selection for food processing/products
Packaging integration
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
Preparation of the nutritional/health claims application
Regulation on GMOs and labelling
Satellite sensors (GPS, GLONASS, Galileo ....)
Selection of nutritional/health claims according to EU Regulation
Sensors for flow, flow rate and pressure of liquids and gases, and for microfluidics
Sensors for thermodynamic parameters (temperature and heat flow)
Set up of in vitro methods and animal models for the evaluation of the health effects of food bioactive components
Signal interface integration, wireless systems and wireless sensor networks