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
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
Pharmacokinetics of new compounds
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
Physico-chemical characterisation of new compounds
Plant layout optimization
Plasmid production
Platelet aggregation studies
Porosity studies of archaeological materials
Power management
Pre-built structures
Preclinical evaluation of devices by numerical simulations
Prediction of effect of sequence variants on mRNA splicing
Predictive microbiology for shelf-life prevision, for food safety and for innovative products.
Preformulation and formulation studies
Preparation of TEST SYSTEMS for photovoltaic and thermal panels systems
Preparation of the nutritional/health claims application
Preprocessing and sample storage (biobanking)
Preservation protocols for masonry cultural heritage
Procedures and optimization of microbiological processes in fermented food and feed
Process and plant optimization for fermented foods
Product processing design: algorithms for automatic predictive control
Production and characterisation of therapeutical antibodies
Production flow chart, raw material HACCP and QFD, formulation, packaging and conservation conditions