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 standards and regulations: laws and guidelines for protected, biological raw material, and processing
Biorefinery for the exploitation and valorisation of by products and waste from agrofood and feed industry
Biosensors (enzymes, cells, antibodies,analyte and ions)
Chemical, gas, indoor air quality sensors, Lab-on-Chip
Design of exnzymatic processes for transformations or bioconversions: ptimization of the processing conditions and characterization of the product
Design of new molecular markers for traceability of specific varietal components
Detectors of ionizing radiation (X-rays, gamma, radon)
Electrical, power and magnetic sensors
Energy harvesting
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
Integrated electronics of control and front-end, with analysis of the accuracy of the acquisition chain
Mechanical sensors (accelerometers, gyroscopes, strain gauges, microphones); Tactile , force, torque sensors. Doppler laser sensors
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
New ingredients, feed, and food formulation
Optical sensors, waveguides and photonic structures, optics fibers
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
Packaging integration
Regulation on GMOs and labelling
Safety regulations and standards for food by-products, leftovers, microorganisms and processes
Satellite sensors (GPS, GLONASS, Galileo ....)
Sensors for flow, flow rate and pressure of liquids and gases, and for microfluidics
Sensors for thermodynamic parameters (temperature and heat flow)
Shelf-life modelization on tailor made ingredients or product
Signal interface integration, wireless systems and wireless sensor networks
Software and internet services supporting traceability and monitoring quali-quantitative productions in agro-food
Software for measuring instruments and measurements
Stabilization and characterization of incapsulated enzymes
State of the art, norms analysis, standards and background art analysis of sensors
Support in industrial scaling-up processing
Traceability of compositional changes during processing by chemical, biochemical, and genetic analyses
Traceability of geographical origin by spettroscopic, proteomic, and genetic analyses
Varietal DNA fingerprinting and specific DNA fingerprinting analyses