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.)
Analysis of contaminants and allergens in raw materials and finished products, flavour analysis, analysis of simple and complex carbohydrates
Analysis of packaging regulations
Analysis of possible reuse and recycle of packaging materials
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
Assessment of the environmental impact (LCA) of one or more packagings
Characterization of polymeric material by differential scanning calorimetry and NMR
Characterization of soluble fibre in functional food
Chemical analyses for food quality and safety (off-flavours, plasticizers)
Colour analysis with destroing and non-destroying techniques
Consultation for techniques of Design of experiments (DoE)
Contamination analysis of pre- and post-extrusion recycled material
Development of new active and intelligent packaging
Effect of migration from packaging to food and vice-versa: analysis and study
Evaluation of microorganism development on raw materials and packaged foods
Evaluation of packaging mechanical resistance with numeric simulation and experimental trials
Extraction and analytical methods for nutrients and functional elements
Fast and non-destructive spectroscopic methods and chemometrics for food quality evaluation
Film thermoformation and food packaging in modified atmosphere
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
Gas permeability reduction in packaging materials
Global migration analysis of one or more packagings
High resolution and solid phase nuclear magnetic resonance to assess food composition
Life cycle assessment for food packaging
Mechanical tests on packaging and packaging materials
New material and technique study for bio- and eco-compatible packaging films
New materials to reduce environment impact
OGM detection in food
Optimized methods for homologation of packaging from recycled materials
Packaging innovation to enhance food shelf-life
Phase and state transition analysis in fresh, packaged or processed food
Property enhancement of innovative biodegradable materials
Quality control of products with electronic noses
Quality control: use of control sheets to set up new packaging technologies and process monitoring
Rapid analytical methods for the analysis of proteins, xenobiotics and DNA
Recombinant allergen preparation and immunochemical methods for detection of allergens in food