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 analyses in anechoic and semi-anechoic chamber according to standards
Acoustic methods for solid food texture evaluation (cheese, watermelon, pasta, etc.)
Active control of noise and vibration
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
Anti-vibration systems: design and installation criteria
Balancing
Biomarker identification to assess the effects of bioactive components in humans
Characterization of soluble fibre in functional food
Chatter in machining processes: analysis and reduction
Colour analysis with destroing and non-destroying techniques
Compliant joints: design and dynamics
Contactless experimental vibration measurements using laser doppler vibrometers
Dynamic / elastodynamic analysis and control (multibody models, lumped-parameter models, etc.)
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 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 modal analysis
Experimental noise mapping of industrial products and machinery
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
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)
Hw / sw customized systems for vibro-acoustic measurements: realization and implementation
Improving the dynamic performance of products or production processes by simulation and / or test
Market survey and consumer trends towards functional foods
Mathematical modelling for product/process optimization
Mechanical transmissions: dynamics and control
OGM detection in food
Optimization of raw material selection for food processing/products
Packaging, designing and testing: choice of the proper materials for the desired product