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
New material and technique study for bio- and eco-compatible packaging films
New materials to reduce environment impact
OGM detection in food
On-farm rapid methods for quality assessment of dairy and meat products
On-line bank "Cerealab" as informatics instrument to support assisted selection (MAS) for vegetal production
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
Production of new vegetal products (populations, lines, new varieties) with peculiar characteristics by marker assisted selection (MAS)
Property enhancement of innovative biodegradable materials
Quality assesment of milk and meat
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
Rapid non-destructive methods for the optimization , characterization, and monitoring of raw material and finished products
Recombinant allergen preparation and immunochemical methods for detection of allergens in food
Shelf-life evaluation and study of the interaction packaging-product
Specific migration analysis of one or more packagings
Sterilizing, rinsing and filling under controlled contamination for food liquids
Studies on packaging permeability to gases (O2) and water vapour
Study of light transmission in packaging with UV absorber
Study of modified atmosphere packaging
Study of superficial films with antimicrobial activity
Study of the thermoforming process of polymer films and food packaging in modified atmosphere
Sustainable packaging
Tailor made chemical analysis to assess the nutritional value of functional foods
Technological strategies for the imporvement of organoleptic and nutritional properties of raw materials strategies
Trails for sterilizing, rinsing and filling for food liquids
Training courses for packaging experts
Transformation potential of oenological raw materials (grape, musts, etc.)
Varietal comparison of wheat and rice collections