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
Packaging, designing and testing: shelf-life evaluation of food products and bioactive components
Panel test evaluation and sensorial analysis of local food
Parallellization and parallel algorithms
Pattern recognition and clustering
Phase and state transition analysis in fresh, packaged or processed food
Physical, chemical, sensorial and microbial characteristics of traditional foods
Plant layout optimization
Power and performance analysis
Power devices (power supply, inverter, driver)
Predictive microbiology for shelf-life prevision, for food safety and for innovative products.
Preparation of the nutritional/health claims application
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 flow chart, raw material HACCP and QFD, formulation, packaging and conservation conditions
Production of new vegetal products (populations, lines, new varieties) with peculiar characteristics by marker assisted selection (MAS)
Programmable Devices (FPGA, GA, CPLD)
Property enhancement of innovative biodegradable materials
Proteomics in animal food
Prototypes and production assembly
Quality assesment of milk and meat
Quality characterization of local products by HR-NMR e solid phase NMR
Quality control of products with electronic noses
Quality control: use of control sheets to set up new packaging technologies and process monitoring
Quality optimization of raw material for local product production
Quality, safety and impact on human health of fermented products containing probiotic microorganisms
Radio frequency and microwave electronics
Rapid analytical methods for the analysis of proteins, xenobiotics and DNA
Rapid non-destructive methods for the optimization , characterization, and monitoring of raw material and finished products
Re-design of existing machines and plants with alternative meterials, techniques with hygienical properties included
Real-time Operating Systems
Reasoning systems
Recombinant allergen preparation and immunochemical methods for detection of allergens in food
Regulation on GMOs and labelling
Reliable-adaptive collaboration interfaces
Robot and high level android Management
Robot Intelligence and Learning
SaaS, PaaS, IaaS
Safety regulations and standards for food by-products, leftovers, microorganisms and processes
Scalability