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.)
Acoustics and vibration measurements
Analysis and research on post sterilization technologies for containers
Analysis of contaminants and allergens in raw materials and finished products, flavour analysis, analysis of simple and complex carbohydrates
Analysis of standards and regulations: laws and guidelines for protected, biological raw material, and processing
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
Characterization of soluble fibre in functional food
Colour analysis with destroing and non-destroying techniques
Conceptual development of machines and plants with QFD (Quality Function Deployment)
Design and virtual optimization with Computer Aided Engineering (CAE) tools and simulation of discrete events
Design of new molecular markers for traceability of specific varietal components
Efficiency and yield verification
Energy saving and lowering of environment impact of machines and plants for food production
Evaluation of molecular transformations during food processing
Experimental trials for new materials, making technology and plant design in order to cut investment, management, maintenance of machines and plants for the food industry
Extraction and analytical methods for nutrients and functional elements
Fast and non-destructive spectroscopic methods and chemometrics for food quality evaluation
Fluidodinamic simulation of components and circuit
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
Food traceability by evaluation of functional components
Food traceability by genetic analysis
Food traceability by spectroscopic techniques, NMR, proteomic and peptidomic methods for the identification of ingredients or contaminants
Genetic methods for varietal identification
Heat exchange coefficient evaluation
High resolution and solid phase nuclear magnetic resonance to assess food composition
Mechanical testing on construction materials
Methods for the specific and varietal identification based on single components within blends
Molecular characterization of DNA, protein, peptides and metabolites
Monitoring and predictive meintenance based on acoustic and vibration sensors, thermography, olography, ultrasound
Noise reduction
OGM detection in food
Optimization of logistical flows, interoperational buffer and stoking areas, managing policy of the logistic productive system
Phase and state transition analysis in fresh, packaged or processed food
Plant layout optimization
Rapid analytical methods for the analysis of proteins, xenobiotics and DNA
Re-design of existing machines and plants with alternative meterials, techniques with hygienical properties included