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
Acoustic methods for solid food texture evaluation (cheese, watermelon, pasta, etc.)
Acoustics and vibration measurements
Air quality modeling
Alternative fuels and distribution networks
Anaerobic digestion for materials and energy production
Analysis and models for groundwater resources management
Analysis and research on post sterilization technologies for containers
Analysis and tests of compliance with atmospheric emission limits
Analysis of chemical compositions and qualitative characteristics of lipid fractions of pig carcasses and thighs
Analysis of contaminants and allergens in raw materials and finished products, flavour analysis, analysis of simple and complex carbohydrates
Analysis of grape, fruits and food processing left-overs
Analysis of packaging regulations
Analysis of possible reuse and recycle of packaging materials
Analysis of productive cycles and closed-loop production cycles
Analysis of standards and regulations: laws and guidelines for protected, biological raw material, and processing
Analysis of standards and regulations: laws and guidelines for protected, typical and biological raw material
Analysis of the physical, rheological, chemical, microbial, and sensorial properties during storage
Analytical methods for detection of allergens of vegetal origin and hidden allergens in food products
Analytical methods for detection of microbial contamination in food (bacteria, viruses, moulds, yeasts)
Analytical methods for the detection of nanoparticles (metal nanoparticles, nanofibres and nanocapsules) in raw materials and finished products
Analytical methods for the evaluation of the effects of industrial processing on nutritional value of foods
Analytical tests for shelf-life characterization
Assessment of the environmental impact (LCA) of one or more packagings
Bioindicators and microbiological water analysis
Biomarker identification to assess the effects of bioactive components in humans
Biomethane upgrading
Biopolymers and microbial polymers
Biorefinery for the exploitation and valorisation of by products and waste from agrofood and feed industry
Characterization of microbial components, vegetal and animal species
Characterization of polymeric material by differential scanning calorimetry and NMR
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
Characterization techniques and pretreatments
Chemical analyses for food quality and safety (off-flavours, plasticizers)
Chemical and chemo-physical analysis on meat and vegetal products
Climate adaptation plans and strategies
CO2 capture and storage technologies
Cogeneration and microcogeneration systems
Colour analysis with destroing and non-destroying techniques