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
Operator practical training for process control and lab tests
Optimization of processing conditions by desing of experiments (DoE) for product development
Phase and state transition analysis in fresh, packaged or processed food
Product processing design: algorithms for automatic predictive control
Production flow chart, raw material HACCP and QFD, formulation, packaging and conservation conditions
Production of new vegetal products (populations, lines, new varieties) with peculiar characteristics by marker assisted selection (MAS)
Quality assesment of milk and meat
Rapid analytical methods for the analysis of proteins, xenobiotics and DNA
Rapid non-destructive methods for the optimization , characterization, and monitoring of raw material and finished products
Recombinant allergen preparation and immunochemical methods for detection of allergens in food
Statistical control of the process
Tailor made chemical analysis to assess the nutritional value of functional foods
Technological strategies for the imporvement of organoleptic and nutritional properties of raw materials strategies
Thermal property measurement during processing steps and within container
Training on regulations, legal requirement, guidelines, best practices
Transformation potential of oenological raw materials (grape, musts, etc.)
Varietal comparison of wheat and rice collections