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
Certification and declaration of conformity for machines, industrial plants and systems for the production of energy
Chemical and chemo-physical analysis on meat and vegetal products
Design and architecture of components and systems for internal combustion engines
Design and architecture of components and systems for turbomachines (turbines, compressors and fans)
Design and architecture of components and systems for volumetric machines
Design and architecture of components, systems and equipments for the heat exchange, heating and air conditioning
Design and architecture of components, systems and equipments, for fluid power transmission
Design and architecture of components, systems and plants for the production of energy
Design and architecture of systems and machines for thermal management and fluids in industrial and technological plants
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
Determination of the protein variation during product processing (i.e. dairy and meat products)
DNA samples: preparations and conservation from vegetal materials and plants
Evaluation of the functional properties of ingredients and new product formulation
Experimental analysis of the emissions of internal combustion engines, machines and systems for the production of energy
Experimental analysis of the thermo-fluid dynamic characteristics and performances of components, systems and plants: contact techniques
Experimental analysis of the thermo-fluid dynamic characteristics and performances of components, systems and plants: non-contact techniques
Experimental analysis of the thermo-fluid dynamic characteristics and performances of components, systems and plants: the wireless signal transmission
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
Microorganism selection for a particular process
Molecular DNA analysis of vegetal materials
New ingredients, feed, and food formulation
Numerical analisys and simulation of systems and machines for thermal management and fluyds in industrial and technological plants
Numerical analysis and dynamic simulation of components and systems for internal combustion engines
Numerical analysis and dynamic simulation of components and systems for turbomachines (turbines, compressors and fans)
Numerical analysis and dynamic simulation of components and systems for volumetric machines
Numerical analysis and dynamic simulation of components, systems and equipments for the heat exchange, heating and air conditioning
Numerical analysis and dynamic simulation of components, systems and equipments for the production of energy
Numerical analysis and dynamic simulation of components, systems and equipments, for fluid power transmission
Numerical analysis and simulation of the emissions of internal combustion engines, machines and systems for the production of energy
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
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