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
Analysis of the physical, rheological, chemical, microbial, and sensorial properties during storage
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
Analytical tests for shelf-life characterization
Animal tests of gastrointestinal function
Behavior animal testing for learning and memory and/or locomotion
Behavior animal testing for learning and memory and/or locomotion (ISO 9001, GLP)
Behavior animal testing for learning and memory and/or locomotion with video tracking
behavior animal tests for acute and chronic pain in animal free to move
behavior animal tests for acute and chronic pain in animal free to move (ISO 9001, GLP)
behavior animal tests for acute and chronic pain in animal free to move with video tracking
Biomechanical evaluations
Characterization of soluble fibre in functional food
Colour analysis with destroing and non-destroying techniques
Computed microtomography in vivo (small size)
Definition of product specifications and analytical methods of verification
Design of experiment (DoE) and Food Design to study interaction between formulation and process conditions
Dynamic histomorphometry
Dynamic imaging
Dynamic imaging (high-content, ISO 9001, GLP)
Experimental studies of formulations and processes: use of bioactive components from out-streams or by-products
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
Histological and immunohistochemical evaluations
Histological and immunohistochemical evaluations (ISO 9001, GLP)
Histological and immunohistochemical evaluations (quantitative computed)
Identification of correlation parameters: Nutrition-tumors
Improvement of process efficiency for saving direct and indirect costs
Index of oxidative stress in vitro
Input-output correlations to assess operational parameters
Lab trails and scale-up to pilot plants of experimental production diagrams; check of the physical, chemical and sensorial characteristics
Microbial kinetics during food storage
Microtomography evaluation 3D and 4D in vitro, ex vivo