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
Knowledge management
Knowledge representation
Lab trails and scale-up to pilot plants of experimental production diagrams; check of the physical, chemical and sensorial characteristics
Life cycle assessment for food packaging
Linear and nonlinear optimization
Location-based services
Low power supercomputing
Machine learning
Management Data Policies
Management of Data Centers
Manipulation and impendence control
Marker identification for the instrumental detection of desired or undesired microflora: set up of markers or indicators
Market survey and consumer trends towards functional foods
Markup languages and HTML5
Mathematical modelling for product/process optimization
Measurement instruments and systems
Mechanical testing on construction materials
Mechanical tests on packaging and packaging materials
MEMs components
Methods for the specific and varietal identification based on single components within blends
Methods to increase functional molecules and decrease undesired contaminants in local food
Microbial analysis, challenge tests, instrumental analyses
Microbial kinetics during food storage
Microbial response to environmental stress: optimization of microbial performance
Microbial strain selection for food production: enzymatic, physiological, and genetic characterization
Microbial strain selection: technological characterization
Microbiological activity in food: risk analysis
Microorganism selection for a particular process
Middleware design and final products
Mixed signal electronic systems
Mobile agent infrastructures
Mobile Applications
Mobile robots
Modification of technological processese to improve quality of local products
Modulation of microbial growth and shelf-life evaluation as a function of formulation and storage condition
Molecular analyses for the identification of pathogens and spoilage microorganisms and the evaluation of their impact on final product,
Molecular characterization of DNA, protein, peptides and metabolites
Molecular DNA analysis of vegetal materials
Molecular traceability and chemometrics to define food quality and tipicality
Monitoring and predictive meintenance based on acoustic and vibration sensors, thermography, olography, ultrasound