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 the physical, rheological, chemical, microbial, and sensorial properties during storage
Analytical tests for shelf-life characterization
Biorefinery for the exploitation and valorisation of by products and waste from agrofood and feed industry
Biosensors (enzymes, cells, antibodies,analyte and ions)
Chemical, gas, indoor air quality sensors, Lab-on-Chip
Definition of product specifications and analytical methods of verification
Design of exnzymatic processes for transformations or bioconversions: ptimization of the processing conditions and characterization of the product
Design of experiment (DoE) and Food Design to study interaction between formulation and process conditions
Detectors of ionizing radiation (X-rays, gamma, radon)
Electrical, power and magnetic sensors
Energy harvesting
Evaluation of the functional properties of ingredients and new product formulation
Experimental studies of formulations and processes: use of bioactive components from out-streams or by-products
Improvement of process efficiency for saving direct and indirect costs
Input-output correlations to assess operational parameters
Integrated electronics of control and front-end, with analysis of the accuracy of the acquisition chain
Lab trails and scale-up to pilot plants of experimental production diagrams; check of the physical, chemical and sensorial characteristics
Mechanical sensors (accelerometers, gyroscopes, strain gauges, microphones); Tactile , force, torque sensors. Doppler laser sensors
Microbial kinetics during food storage
Microorganism selection for a particular process
Monitoring of chemical, physical, and biochemical characteristics (enzymatic activity and kinetics) during storage
New ingredients, feed, and food formulation
Non-conventional thermal and non-thermal technologies for product stabilization, extraction, and conservation
Numerical simulation to define process-product interaction
On-line product control feasibility for process optimization
Operator practical training for process control and lab tests
Optical sensors, waveguides and photonic structures, optics fibers
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
Optimization of processing conditions by desing of experiments (DoE) for product development
Packaging integration
Product processing design: algorithms for automatic predictive control
Production flow chart, raw material HACCP and QFD, formulation, packaging and conservation conditions
Safety regulations and standards for food by-products, leftovers, microorganisms and processes
Satellite sensors (GPS, GLONASS, Galileo ....)
Sensors for flow, flow rate and pressure of liquids and gases, and for microfluidics
Sensors for thermodynamic parameters (temperature and heat flow)
Shelf-life modelization on tailor made ingredients or product
Signal interface integration, wireless systems and wireless sensor networks
Software for measuring instruments and measurements