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
Noise reduction
Non invasive analysis for the valorization and conservation of cultural heritage
Non-conventional thermal and non-thermal technologies for product stabilization, extraction, and conservation
Non-invasive structural tests for historic buildings
Norms on Methodologies for Measuring Buildings Energy Efficiency
Numerical simulation to define process-product interaction
Occasional measuring and / or STREAM MONITORING, solid transport and waves in river and coastal environment .
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
On-line product control feasibility for process optimization
Operations impact assessment in museums exhibition
Operator practical training for process control and lab tests
Optical and electronic microscopy of buildings and cultural heritage
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
Optimization of logistical flows, interoperational buffer and stoking areas, managing policy of the logistic productive system
Optimization of processing conditions by desing of experiments (DoE) for product development
Optimization of raw material selection for food processing/products
Optimization of THERMAL CYCLES (drying and firing)
Optimization of traditional stabilizing treatment to improve food quality
Optimized methods for homologation of packaging from recycled materials
Organization of educational workshops for technology transfer and continuous training
Organization of professionals training in construction sector and cultural heritage preservation sector
Otpimization of fermentation conditions: traceability and authenticity of typical or brand fermented food products
Packaging innovation to enhance food shelf-life
Packaging, designing and testing: choice of the proper materials for the desired product
Packaging, designing and testing: shelf-life evaluation of food products and bioactive components
Paleoenvironmental reconstructions of anthropological, paleontological and archeological materials
Panel test evaluation and sensorial analysis of local food
PARTNERSHIP building and networking for management and valorisation of cultural heritage
Passiv houses
Phase and state transition analysis in fresh, packaged or processed food
Photographic, radiographic and spectroscopic techniques and imaging.
Physical modeling of traditional and innovative MARITIME INFRASTRUCTURE.
Physical properties materials testing and measurement for the porpouse of their preservation
Physical, chemical, sensorial and microbial characteristics of traditional foods
Plant layout optimization
Porosity studies of archaeological materials
Pre-built structures