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
Biocomputing
Biorefinery for the exploitation and valorisation of by products and waste from agrofood and feed industry
Chemical and chemo-physical analysis on meat and vegetal products
Clinical indicator mining from analysis of RX, TC, MR and 2D 3D eco images
Data fusion e data processing
Data mining
Decision support system
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)
Development of e-care prototype solutions
Digital data collection, management, processing for clinical trials
DNA samples: preparations and conservation from vegetal materials and plants
Evaluation of the functional properties of ingredients and new product formulation
In silico evaluation of potentially xenoestrogenic compounds
Integration of e-care prototype solutions
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
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
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
Shelf-life modelization on tailor made ingredients or product
Solution development on computer aided medicine
Solution development on surgical planning
Stabilization and characterization of incapsulated enzymes
Support in industrial scaling-up processing
TC, RM, ECO data processing
Technological strategies for the imporvement of organoleptic and nutritional properties of raw materials strategies
Telemedicine