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
Analysis of chemical compositions and qualitative characteristics of lipid fractions of pig carcasses and thighs
Analysis of grape, fruits and food processing left-overs
Analysis of standards and regulations: laws and guidelines for protected, typical and biological raw material
Automation of bioinformatic pipelines
Chemical and chemo-physical analysis on meat and vegetal products
Data processing
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)
DNA samples: preparations and conservation from vegetal materials and plants
Farmacogenomics
Gene Network reconstruction
Identification and validation of biomarkers
In silico evaluation of potentially xenoestrogenic compounds
Integrative analisi of gene expression data and data from meta-analysis
Integrative analysis of Copy Number Variation data and Gene Exprtession
Integrative analysis of Gene expression and clinical data
Intruments and services for precision agriculture
Kits for the determination of contaminants, pesticides and pathogens in raw materials
Meta-analysis
Molecular Cytogenetics (CGH, CMA)
Molecular DNA analysis of vegetal materials
Next generation sequencing (NGS)
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
Prediction of effect of sequence variants on mRNA splicing
Preprocessing and sample storage (biobanking)
Production of new vegetal products (populations, lines, new varieties) with peculiar characteristics by marker assisted selection (MAS)
Proteomics
Quality assesment of milk and meat
Quality assessment
Rapid non-destructive methods for the optimization , characterization, and monitoring of raw material and finished products
Sample processing
Technological strategies for the imporvement of organoleptic and nutritional properties of raw materials strategies
Transcriptomics
Transformation potential of oenological raw materials (grape, musts, etc.)
Varietal comparison of wheat and rice collections