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 methods for solid food texture evaluation (cheese, watermelon, pasta, etc.)
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
Biorefinery for the exploitation and valorisation of by products and waste from agrofood and feed industry
Business intelligence
Characterization of soluble fibre in functional food
Colour analysis with destroing and non-destroying techniques
Data, Web data and services integration
Database architectures and DBMS
Datawarehouse
Design of exnzymatic processes for transformations or bioconversions: ptimization of the processing conditions and characterization of the product
Distributed and federated database
Evaluation of the functional properties of ingredients and new product formulation
Extraction and analytical methods for nutrients and functional elements
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
High resolution and solid phase nuclear magnetic resonance to assess food composition
Information access and data mining
Knowledge management
Knowledge representation
Microorganism selection for a particular process
New ingredients, feed, and food formulation
Non SQL databases and techniques
OGM detection in food
Ontology and folksonomy design
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
Phase and state transition analysis in fresh, packaged or processed food
Rapid analytical methods for the analysis of proteins, xenobiotics and DNA
Reasoning systems
Recombinant allergen preparation and immunochemical methods for detection of allergens in food
Safety regulations and standards for food by-products, leftovers, microorganisms and processes
Semantic keyword search over web
Shelf-life modelization on tailor made ingredients or product
Stabilization and characterization of incapsulated enzymes
Support in industrial scaling-up processing