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
Biorefinery for the exploitation and valorisation of by products and waste from agrofood and feed industry
Biosensors (enzymes, cells, antibodies,analyte and ions)
Chemical and chemo-physical analysis on meat and vegetal products
Chemical, gas, indoor air quality sensors, Lab-on-Chip
Design of exnzymatic processes for transformations or bioconversions: ptimization of the processing conditions and characterization of the product
Design of new molecular markers for assisted selection (MAS) for vegetal products
Detectors of ionizing radiation (X-rays, gamma, radon)
Determination of the protein variation during product processing (i.e. dairy and meat products)
DNA samples: preparations and conservation from vegetal materials and plants
Electrical, power and magnetic sensors
Energy harvesting
Evaluation of the functional properties of ingredients and new product formulation
In silico evaluation of potentially xenoestrogenic compounds
Integrated electronics of control and front-end, with analysis of the accuracy of the acquisition chain
Intruments and services for precision agriculture
Kits for the determination of contaminants, pesticides and pathogens in raw materials
Mechanical sensors (accelerometers, gyroscopes, strain gauges, microphones); Tactile , force, torque sensors. Doppler laser sensors
Microorganism selection for a particular process
Molecular DNA analysis of vegetal materials
New ingredients, feed, and food formulation
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
Optical sensors, waveguides and photonic structures, optics fibers
Optimization of fermentation and biotransformation processes
Optimization of fermentation process, study and evaluation of the nutritional and functional properties of ingredients, valorisation of ingredients and products
Packaging integration
Production of new vegetal products (populations, lines, new varieties) with peculiar characteristics by marker assisted selection (MAS)
Quality assesment of milk and meat
Rapid non-destructive methods for the optimization , characterization, and monitoring of raw material and finished products
Safety regulations and standards for food by-products, leftovers, microorganisms and processes
Satellite sensors (GPS, GLONASS, Galileo ....)
Sensors for flow, flow rate and pressure of liquids and gases, and for microfluidics
Sensors for thermodynamic parameters (temperature and heat flow)
Shelf-life modelization on tailor made ingredients or product
Signal interface integration, wireless systems and wireless sensor networks
Software for measuring instruments and measurements
Stabilization and characterization of incapsulated enzymes