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
On-farm rapid methods for quality assessment of dairy and meat products
On-line bank "Cerealab" as informatics instrument to support assisted selection (MAS) for vegetal production
Optimization of raw material selection for food processing/products
Optimized methods for homologation of packaging from recycled materials
Packaging innovation to enhance food shelf-life
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
Production of new vegetal products (populations, lines, new varieties) with peculiar characteristics by marker assisted selection (MAS)
Property enhancement of innovative biodegradable materials
Quality assesment of milk and meat
Quality control of products with electronic noses
Quality control: use of control sheets to set up new packaging technologies and process monitoring
Rapid non-destructive methods for the optimization , characterization, and monitoring of raw material and finished products
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
Shelf-life evaluation and study of the interaction packaging-product
Specific migration analysis of one or more packagings
Sterilizing, rinsing and filling under controlled contamination for food liquids
Studies on packaging permeability to gases (O2) and water vapour
Study of light transmission in packaging with UV absorber
Study of modified atmosphere packaging
Study of superficial films with antimicrobial activity
Study of the thermoforming process of polymer films and food packaging in modified atmosphere
Sustainable packaging
Technological strategies for the imporvement of organoleptic and nutritional properties of raw materials strategies
Trails for sterilizing, rinsing and filling for food liquids
Training courses for packaging experts
Transformation potential of oenological raw materials (grape, musts, etc.)
Varietal comparison of wheat and rice collections