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
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
Characterization of soluble fibre in functional food
Colour analysis with destroing and non-destroying techniques
Environmental impact analysis (SIA) and integrated environmental authorization (AIA) of plants and sites
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
Industrial ecodesign
IPCC guidelines for CO2 balance
Life Cycle Assessment (LCA)
Life Cycle Cost Analysis (LCCA)
Life Cycle Management (LCM)/Life Cycle Thinking (LCT)
OGM detection in food
Phase and state transition analysis in fresh, packaged or processed food
Product certification (EMAS) and environmental certifications (EMAS, ISO)
Rapid analytical methods for the analysis of proteins, xenobiotics and DNA
Recombinant allergen preparation and immunochemical methods for detection of allergens in food
Risk Analysis
Tailor made chemical analysis to assess the nutritional value of functional foods