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
Monitoring of chemical, physical, and biochemical characteristics (enzymatic activity and kinetics) during storage
Motor control
Multicore architecture, languages, and software
Multimedia content creation
Multimedia mobility
Multimedia processing and search engines
Multimodal adaptive services
Multimodal and Mobile interaction
Network and service management
Network planning and design
Neural networks and Cellular automata
New ingredients, feed, and food formulation
New material and technique study for bio- and eco-compatible packaging films
New materials to reduce environment impact
Next Generation network
Noise reduction
Non SQL databases and techniques
Non-conventional thermal and non-thermal technologies for product stabilization, extraction, and conservation
Numerical simulation to define process-product interaction
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
Online/Offline platforms
Ontology and folksonomy design
Open source software
Operator practical training for process control and lab tests
Optical networks and systems
Optimal control and parameter identification
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 traditional stabilizing treatment to improve food quality
Optimized methods for homologation of packaging from recycled materials
Optoelectronic and LED components
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