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
Evaluation of the chemical stability
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 the stability of a molecule in the plasma
Evaluation of the stbility of a molecul to the oxidative methabolism
Evaluation of typicality by flavour analysis, markers of authenticity and chemometrics
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
Extensive cellular manipulation
Extraction and analytical methods for nutrients and functional elements
Extraction of bioactive components from food waste (polyphenols, omega3 and omega6 fatty acids)
Farmacogenomics
Fast and non-destructive spectroscopic methods and chemometrics for food quality evaluation
Filling of the Common Tecnical Document (CTD) relative to the Quality part
Film thermoformation and food packaging in modified atmosphere
Fluidodinamic simulation of components and circuit
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
Formulation for inhalation
Functional compounds characterization from raw materials, ingredients, food and food industry left-overs
Functional validation of prototypes
Gas permeability reduction in packaging materials
Gene Network reconstruction
Genetic methods for varietal identification
Geothermal plants
Global migration analysis of one or more packagings
GMP manufacturing (epithelial cells)
GMP manufacturing (fat cells)
GMP manufacturing (skeletal muscle cells)
GMP process and product validation (epithelial cells)
GMP process and product validation (fat cells)
GMP process and product validation (skeletal muscle cells)
GMP-compliant process development (epithelial cells)
GMP-compliant process development (fat cells)
GMP-compliant process development (skeletal muscle cells)