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
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
Biorefinery for the exploitation and valorisation of by products and waste from agrofood and feed industry
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 exnzymatic processes for transformations or bioconversions: ptimization of the processing conditions and characterization of the product
Efficiency and yield verification
Energy saving and lowering of environment impact of machines and plants for food production
Evaluation of the functional properties of ingredients and new product formulation
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
Heat exchange coefficient evaluation
High resolution and solid phase nuclear magnetic resonance to assess food composition
Mechanical testing on construction materials
Microorganism selection for a particular process
Monitoring and predictive meintenance based on acoustic and vibration sensors, thermography, olography, ultrasound
New ingredients, feed, and food formulation
Noise reduction
OGM detection in food
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 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
Recombinant allergen preparation and immunochemical methods for detection of allergens in food
Safety regulations and standards for food by-products, leftovers, microorganisms and processes