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
DNA samples: preparations and conservation from vegetal materials and plants
DSPs and Embedded Processors
Dynamic Modeling
Dynamic resource management
Effect of migration from packaging to food and vice-versa: analysis and study
Effects of industrial processes on the nutritional qualities of foods
Effects of packaging on the evolution of food microbial population
Efficiency and yield verification
Energy harvesting
Energy saving and lowering of environment impact of machines and plants for food production
Enterprise interoperability
Entertainment computing
Evaluation of dietary habits of the population in order to identify risk behaviours and prevention strategies
Evaluation of microorganism development on raw materials and packaged foods
Evaluation of molecular transformations during food processing
Evaluation of packaging mechanical resistance with numeric simulation and experimental trials
Evaluation of the functional properties of ingredients and new product formulation
Evaluation of the interactions between food matrix and bioactive components
Evaluation of the organoleptic characteristics of food bioactive components and related food
Evaluation of the physical, chemical, and microbial characteristics of products
Evaluation of typicality by flavour analysis, markers of authenticity and chemometrics
Evolutionary computing
Experimental studies of formulations and processes: use of bioactive components from out-streams or by-products
Experimental trials for new materials, making technology and plant design in order to cut investment, management, maintenance of machines and plants for the food industry
Expert systems and logic programming
Extraction and analytical methods for nutrients and functional elements
Extraction of bioactive components from food waste (polyphenols, omega3 and omega6 fatty acids)
Fast and non-destructive spectroscopic methods and chemometrics for food quality evaluation
Fault detection and industrial control
Film thermoformation and food packaging in modified atmosphere
Fluidodinamic simulation of components and circuit
Fog computing
Food decontamination and enzyme deactivation: high pressure homogenization, gas-plasma, pulsed electric fields
Food safety: analytical methods to evaluate the occurrence of toxic natural substances, process and environmental contaminanst
Food traceability by evaluation of functional components
Food traceability by genetic analysis
Food traceability by spectroscopic techniques, NMR, proteomic and peptidomic methods for the identification of ingredients or contaminants
Functional compounds characterization from raw materials, ingredients, food and food industry left-overs
Future internet
Gas permeability reduction in packaging materials