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 chemical compositions and qualitative characteristics of lipid fractions of pig carcasses and thighs
Analysis of grape, fruits and food processing left-overs
Analysis of standards and regulations: laws and guidelines for protected, typical and biological raw material
Assessment of the chemical stability and maintenance of the physico-mechanical properties of the scaffolds
Biologic evaluation of scaffoldswith 3D cultures in dynamic regime in bioreactor
Biomarker identification to assess the effects of bioactive components in humans
Chemical and chemo-physical analysis on meat and vegetal products
Chemico-physical-morphological-ultrastructural and thermo-mechanical characterization of the scaffolds
Clinical trials for scaffold validation
Deposition of thin films and coatings
Design and development of nanofibrous scaffolds mimicking the extracellular matrix
Design and development of scaffolds for organ regeneration
Design and development of scaffolds for regeneration of hard tissues and ligaments
Design and development of scaffolds for soft tissue regeneration
Design of new molecular markers for assisted selection (MAS) for vegetal products
Design of protocols for clinical evaluation
Design of protocols for pre-clinical evaluation (in vitro and in vivo)
Determination of the protein variation during product processing (i.e. dairy and meat products)
Development of sinterable polymeric particles
DNA samples: preparations and conservation from vegetal materials and plants
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
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
Human studies for the validation of nutritional/health claims (including analysis of biological samples and statistical analysis of the results)
In silico evaluation of potentially xenoestrogenic compounds
In vitro mechanical characterization of scaffolds
In vitro mechanical characterization of scaffolds
Intruments and services for precision agriculture
Kits for the determination of contaminants, pesticides and pathogens in raw materials
Market survey and consumer trends towards functional foods
Mathematical modelling for product/process optimization
Molecular DNA analysis of vegetal materials
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
Packaging, designing and testing: choice of the proper materials for the desired product