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
3D modeling of human remains
Acoustic methods for solid food texture evaluation (cheese, watermelon, pasta, 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
Archaeometric investigation of anthropological, archaeological and paleontological remains
Cataloguing and ICCD inventory
Characterization of biological attack on specimens
Characterization of soluble fibre in functional food
Colour analysis with destroing and non-destroying techniques
Data mining and data acquisition, including GIS-based information system
Development of feasibility, technical plans and cost analysis
Development of numerical models for studying preservation status of archaeological sites
Document automation, including GIS-based information system
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
Geological and geomorphological analysis and drafting archeological chart
High resolution and solid phase nuclear magnetic resonance to assess food composition
Inclusive cultural heritage: designing didactic route related to archeological and paleontological sites
Integrated geological-geophysical studies, tomography, electrical resistivity and ground penetrating radar
Investigation, characterization and cataloging of anthropological, paleontological and archeological materials
Micro-Stratigraphic Analysis
OGM detection in food
Paleoenvironmental reconstructions of anthropological, paleontological and archeological materials
Phase and state transition analysis in fresh, packaged or processed food
Physical properties materials testing and measurement for the porpouse of their preservation
Porosity studies of archaeological materials
Rapid analytical methods for the analysis of proteins, xenobiotics and DNA
Raw materials characterization and archaeobotanical analysis
Recombinant allergen preparation and immunochemical methods for detection of allergens in food
Regulatory analysis Decreto 15 maggio 2009, n 95 (GU n. 170 del 24-7-2009)
Regulatory analysis Decreto 24 settembre 2008, n 182 (GU n. 270 del 18-11-2008)
Regulatory analysis Decreto 26 maggio 2009, n 86 (GU n. 160 del 13-7-2009)
Regulatory analysis Decreto 29 gennaio 2008 (GU n. 88 del 14-4-2008)
Regulatory analysis Decreto legislativo 29 ottobre 1999, n. 490 (S. O. n. 229/L G.U.R.I. 27 dicembre 1999 n. 302)
Stratigraphic excavation