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
Algorithms for events prediction and classification
Analysis of (clinical) functional requirements
Biomarker identification to assess the effects of bioactive components in humans
Biorefinery for the exploitation and valorisation of by products and waste from agrofood and feed industry
Clinical assessment
Communication protocol
Data analysis and storage, data mining
Design of exnzymatic processes for transformations or bioconversions: ptimization of the processing conditions and characterization of the product
Design of experiments and protocols
Digital platforms (microcontrollers, DSP, FPGA)
Effects of industrial processes on the nutritional qualities of foods
Ergonomics, neuroergonomics
Evaluation of dietary habits of the population in order to identify risk behaviours and prevention strategies
Evaluation of the functional properties of ingredients and new product formulation
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)
Functional compounds characterization from raw materials, ingredients, food and food industry left-overs
Functional validation of prototypes
Human studies for the validation of nutritional/health claims (including analysis of biological samples and statistical analysis of the results)
HW/SW design for resources optimization
Market survey and consumer trends towards functional foods
Mathematical modelling for product/process optimization
Microorganism selection for a particular process
Musculoskeletal modelling
Neurocognitive modelling
New ingredients, feed, and food formulation
Optimization of fermentation and biotransformation processes
Optimization of fermentation process, study and evaluation of the nutritional and functional properties of ingredients, valorisation of ingredients and products
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
Power management
Preparation of the nutritional/health claims application
Safety regulations and standards for food by-products, leftovers, microorganisms and processes
Selection and interfacing of sensors and actuators
Selection and porting of embedded OS
Selection of nutritional/health claims according to EU Regulation
Selection of the communication layer a/o mobile platform