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.)
Additive manufacturing processes (3D printing, SLA rapid prototyping, etc.)
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
Characterization of soluble fibre in functional food
Cladding
Colour analysis with destroing and non-destroying techniques
Conventional welding processes (arc, TIG, MIG / MAG, resistance, etc.)
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
Generation and optimization of the part program
Heat treatments of conventional and not conventional metal alloys
High resolution and solid phase nuclear magnetic resonance to assess food composition
Machining processes for metal removal (turning, milling, drilling, reaming, broaching, grinding, etc.)
Massive deformation processes (forging, pressing, rolling mill, extrusion, drawing, etc.)
Melting processes (in sand, in shell, die casting, investment casting, etc.)
Microprocessing (micro-milling, -drilling, -laser, -waterjet, etc.)
Non-conventional machining processes (laser, plasma, waterjet, chemical and electrochemical , ultrasonic, electrical discharge, etc.)
OGM detection in food
Optimization of energy consumption
Phase and state transition analysis in fresh, packaged or processed food
Processes of ceramic materials production / machining (massive, dense / porous, thick films, etc.)
Processes of powder sintering
Processes of production / machining of products in glass
Processes of production / machining of products in polymer materials
Processes of production / machining of products of composite materials
Processes of recovery and recycling of materials / products
Production planning (cell and processing lines configuration, scheduling, reconfigurability, adaptivity, lean production, etc.)
Rapid analytical methods for the analysis of proteins, xenobiotics and DNA
Recombinant allergen preparation and immunochemical methods for detection of allergens in food
Reliability and quality of the finished product / process
Sheet metal forming processes (stamping, cutting, bending, hydroforming, etc.)
Surface treatments of chemical and physical functionalization of materials (texturing, SOL-GEL, plasma activation, etc.)
Tailor made chemical analysis to assess the nutritional value of functional foods
Treatments of surface modification for metallic materials (thermochemical, conversion, CVD, PVD, electroplating, etc.)