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
Biorefinery for the exploitation and valorisation of by products and waste from agrofood and feed industry
Business intelligence
Chemical and chemo-physical analysis on meat and vegetal products
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
Design of new molecular markers for assisted selection (MAS) for vegetal products
Determination of the protein variation during product processing (i.e. dairy and meat products)
Distributed and federated database
DNA samples: preparations and conservation from vegetal materials and plants
Evaluation of the functional properties of ingredients and new product formulation
In silico evaluation of potentially xenoestrogenic compounds
Information access and data mining
Intruments and services for precision agriculture
Kits for the determination of contaminants, pesticides and pathogens in raw materials
Knowledge management
Knowledge representation
Microorganism selection for a particular process
Molecular DNA analysis of vegetal materials
New ingredients, feed, and food formulation
Non SQL databases and techniques
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
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
Production of new vegetal products (populations, lines, new varieties) with peculiar characteristics by marker assisted selection (MAS)
Quality assesment of milk and meat
Rapid non-destructive methods for the optimization , characterization, and monitoring of raw material and finished products
Reasoning systems
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
Technological strategies for the imporvement of organoleptic and nutritional properties of raw materials strategies