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.)
Algorithms for events prediction and classification
Analysis of (clinical) functional requirements
Analysis of chemical compositions and qualitative characteristics of lipid fractions of pig carcasses and thighs
Analysis of contaminants and allergens in raw materials and finished products, flavour analysis, analysis of simple and complex carbohydrates
Analysis of grape, fruits and food processing left-overs
Analysis of standards and regulations: laws and guidelines for protected, typical and biological raw material
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
Chemical and chemo-physical analysis on meat and vegetal products
Clinical assessment
Colour analysis with destroing and non-destroying techniques
Communication protocol
Data analysis and storage, data mining
Design of experiments and protocols
Design of new molecular markers for assisted selection (MAS) for vegetal products
Determination of the protein variation during product processing (i.e. dairy and meat products)
Digital platforms (microcontrollers, DSP, FPGA)
DNA samples: preparations and conservation from vegetal materials and plants
Ergonomics, neuroergonomics
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
Functional validation of prototypes
High resolution and solid phase nuclear magnetic resonance to assess food composition
HW/SW design for resources optimization
In silico evaluation of potentially xenoestrogenic compounds
Intruments and services for precision agriculture
Kits for the determination of contaminants, pesticides and pathogens in raw materials
Molecular DNA analysis of vegetal materials
Musculoskeletal modelling
Neurocognitive modelling
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
Phase and state transition analysis in fresh, packaged or processed food