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
Numerical simulation to define process-product interaction
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
On-line product control feasibility for process optimization
Operator practical training for process control and lab tests
Optimization of processing conditions by desing of experiments (DoE) for product development
Optimized methods for homologation of packaging from recycled materials
Packaging innovation to enhance food shelf-life
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)
Property enhancement of innovative biodegradable materials
Quality assesment of milk and meat
Quality control of products with electronic noses
Quality control: use of control sheets to set up new packaging technologies and process monitoring
Rapid non-destructive methods for the optimization , characterization, and monitoring of raw material and finished products
Shelf-life evaluation and study of the interaction packaging-product
Specific migration analysis of one or more packagings
Statistical control of the process
Sterilizing, rinsing and filling under controlled contamination for food liquids
Studies on packaging permeability to gases (O2) and water vapour
Study of light transmission in packaging with UV absorber
Study of modified atmosphere packaging
Study of superficial films with antimicrobial activity
Study of the thermoforming process of polymer films and food packaging in modified atmosphere
Sustainable packaging
Technological strategies for the imporvement of organoleptic and nutritional properties of raw materials strategies
Thermal property measurement during processing steps and within container
Trails for sterilizing, rinsing and filling for food liquids
Training courses for packaging experts
Training on regulations, legal requirement, guidelines, best practices
Transformation potential of oenological raw materials (grape, musts, etc.)
Varietal comparison of wheat and rice collections