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.)
Acquisition and pre-processing of signals for model identification
Analysis of chemical compositions and qualitative characteristics of lipid fractions of pig carcasses and thighs
Analysis of contaminants and allergens in raw materials and finished products, flavour analysis, analysis of simple and complex carbohydrates
Analysis of grape, fruits and food processing left-overs
Analysis of standards and regulations: laws and guidelines for protected, typical and biological raw material
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
Chemical and chemo-physical analysis on meat and vegetal products
Colour analysis with destroing and non-destroying techniques
Continuous-time and discrete-time mathematical modeling of systems and processes
Design of new molecular markers for assisted selection (MAS) for vegetal products
Determination of the protein variation during product processing (i.e. dairy and meat products)
Discrete events mathematical modeling of systems and processes
DNA samples: preparations and conservation from vegetal materials and plants
Extraction and analytical methods for nutrients and functional elements
Fast and non-destructive spectroscopic methods and chemometrics for food quality evaluation
Finite element simulation (FEM)
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
Formal languages for systems modeling (Unified Modeling Language-UML and SysML-System Modeling Language)
High resolution and solid phase nuclear magnetic resonance to assess food composition
Identification of models and parameters estimation
In silico evaluation of potentially xenoestrogenic compounds
Infinite-dimensional mathematical modeling of systems
Intruments and services for precision agriculture
Kits for the determination of contaminants, pesticides and pathogens in raw materials
Modeling of the collision of bodies in mechanical systems
Molecular DNA analysis of vegetal materials
Non-parametric modeling (neural networks, etc.)
OGM detection in food
On-farm rapid methods for quality assessment of dairy and meat products
On-line bank "Cerealab" as informatics instrument to support assisted selection (MAS) for vegetal production
Phase and state transition analysis in fresh, packaged or processed food
Production of new vegetal products (populations, lines, new varieties) with peculiar characteristics by marker assisted selection (MAS)
Quality assesment of milk and meat
Rapid analytical methods for the analysis of proteins, xenobiotics and DNA