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 analyses in anechoic and semi-anechoic chamber according to standards
Acoustic methods for solid food texture evaluation (cheese, watermelon, pasta, etc.)
Active control of noise and vibration
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
Anti-vibration systems: design and installation criteria
Balancing
Characterization of soluble fibre in functional food
Chatter in machining processes: analysis and reduction
Colour analysis with destroing and non-destroying techniques
Compliant joints: design and dynamics
Contactless experimental vibration measurements using laser doppler vibrometers
Dynamic / elastodynamic analysis and control (multibody models, lumped-parameter models, etc.)
Experimental modal analysis
Experimental noise mapping of industrial products and machinery
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
High resolution and solid phase nuclear magnetic resonance to assess food composition
Hw / sw customized systems for vibro-acoustic measurements: realization and implementation
Improving the dynamic performance of products or production processes by simulation and / or test
Mechanical transmissions: dynamics and control
OGM detection in food
Phase and state transition analysis in fresh, packaged or processed food
Product Sound Quality: binaural measurements, metrics and psychoacoustic tests
Rapid analytical methods for the analysis of proteins, xenobiotics and DNA
Recombinant allergen preparation and immunochemical methods for detection of allergens in food
Reducing noise and vibration (NVH) in industrial products and processes by simulation and / or test
Rotating machinery: measurements of the irregularity of the rotational speed and torsional vibrations
Tailor made chemical analysis to assess the nutritional value of functional foods
Transfer Path Analysis (TPA)
Use of multi-layer sound-proofing materials: acoustic optimization through modeling and / or tests
Use of poroelastic and viscoelastic materials: acoustic and physical characterization; modeling of sound propagation
Vibration and fatigue life tests on electrodynamic shaker systems
Vibration diagnostics and quality control: hw/sw solutions for the detection of defects and malfunctions
Vibro-acoustic experimental characterization of product