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
Characterization of products of microbial origin: biomass, metabolites, natural antibiotics. Conversion and transformation processes of food an by-products
Characterization of soluble fibre in functional food
Characterization of the composition of food products
Chemical analyses for food quality and safety (off-flavours, plasticizers)
Chemical and chemo-physical analysis on meat and vegetal products
Cloud interoperabilirty and portability
Cloud new roles: brokers, auditor, …
Cloud security
Cloud standards
Cognitive networks
Colour analysis with destroing and non-destroying techniques
Combinatorial optimization
Combined stabilization strategies to enhance shelf-life and food safety
Component-based systems (J2EE, .NET)
Computer graphics
Conceptual development of machines and plants with QFD (Quality Function Deployment)
Consultation for techniques of Design of experiments (DoE)
Consumer electronics and Passive components
Consumer science
Consumer Unmanned technologies
Contamination analysis of pre- and post-extrusion recycled material
Crowdsensing and crowdsourcing
Cryptography
Cybercrime and Forensics
CyberPhysical System Modelling
Data privacy
Data, Web data and services integration
Database architectures and DBMS
Datawarehouse
Definition of product specifications and analytical methods of verification
Design and virtual optimization with Computer Aided Engineering (CAE) tools and simulation of discrete events
Design of exnzymatic processes for transformations or bioconversions: ptimization of the processing conditions and characterization of the product
Design of experiment (DoE) and Food Design to study interaction between formulation and process conditions
Design of new molecular markers for assisted selection (MAS) for vegetal products
Design of new molecular markers for traceability of specific varietal components
Determination of the protein variation during product processing (i.e. dairy and meat products)
Development of new active and intelligent packaging
Device reliability
Digital Integrated circuits
Distributed and federated database