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 chemical compositions and qualitative characteristics of lipid fractions of pig carcasses and thighs
Analysis of grape, fruits and food processing left-overs
Analysis of standards and regulations: laws and guidelines for protected, biological raw material, and processing
Analysis of standards and regulations: laws and guidelines for protected, typical and biological raw material
Biorefinery for the exploitation and valorisation of by products and waste from agrofood and feed industry
Chemical and chemo-physical analysis on meat and vegetal products
Design of exnzymatic processes for transformations or bioconversions: ptimization of the processing conditions and characterization of the product
Design of new molecular markers for assisted selection (MAS) for vegetal products
Design of new molecular markers for traceability of specific varietal components
Determination of the protein variation during product processing (i.e. dairy and meat products)
DNA samples: preparations and conservation from vegetal materials and plants
Evaluation of molecular transformations during food processing
Evaluation of the functional properties of ingredients and new product formulation
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
In silico evaluation of potentially xenoestrogenic compounds
Intruments and services for precision agriculture
Kits for the determination of contaminants, pesticides and pathogens in raw materials
Methods for the specific and varietal identification based on single components within blends
Microorganism selection for a particular process
Molecular characterization of DNA, protein, peptides and metabolites
Molecular DNA analysis of vegetal materials
New ingredients, feed, and food formulation
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
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
Production of new vegetal products (populations, lines, new varieties) with peculiar characteristics by marker assisted selection (MAS)
Quality assesment of milk and meat
Rapid non-destructive methods for the optimization , characterization, and monitoring of raw material and finished products
Regulation on GMOs and labelling
Safety regulations and standards for food by-products, leftovers, microorganisms and processes
Shelf-life modelization on tailor made ingredients or product
Software and internet services supporting traceability and monitoring quali-quantitative productions in agro-food
Stabilization and characterization of incapsulated enzymes
Support in industrial scaling-up processing
Technological strategies for the imporvement of organoleptic and nutritional properties of raw materials strategies
Traceability of compositional changes during processing by chemical, biochemical, and genetic analyses