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
Combined stabilization strategies to enhance shelf-life and food safety
Composting
Conceptual development of machines and plants with QFD (Quality Function Deployment)
Consultation for techniques of Design of experiments (DoE)
Consumer science
Contamination analysis of pre- and post-extrusion recycled material
Conversion technologies for chemicals, materials and energy production (pyrolysis, gassification, fermentation, lignocellulosic treatments)
Crowdsensing systems for ecosystem services
Data management and treatment (big and open data)
Data management and treatment (big and open data) for mobility
Definition of product specifications and analytical methods of verification
Design and virtual optimization with Computer Aided Engineering (CAE) tools and simulation of discrete events
Design of exnzymatic processes for transformations or bioconversions: ptimization of the processing conditions and characterization of the product
Design of experiment (DoE) and Food Design to study interaction between formulation and process conditions
Design of new molecular markers for assisted selection (MAS) for vegetal products
Design of new molecular markers for traceability of specific varietal components
Determination of the protein variation during product processing (i.e. dairy and meat products)
Development of new active and intelligent packaging
DNA samples: preparations and conservation from vegetal materials and plants
Effect of migration from packaging to food and vice-versa: analysis and study
Effects of industrial processes on the nutritional qualities of foods
Effects of packaging on the evolution of food microbial population
Efficiency and yield verification
Energy certification and energy audits
Energy efficiency in industrial processes and buildings
Energy efficiency in residential and public buildings
Energy planning
Energy saving and lowering of environment impact of machines and plants for food production
Energy systems integration
Environmental impact analysis (SIA) and integrated environmental authorization (AIA) of plants and sites
Evaluation and characterization of biomass potential (availability, identification and mapping)
Evaluation of dietary habits of the population in order to identify risk behaviours and prevention strategies
Evaluation of human activities impacts on ecosystems
Evaluation of immunological plant response, genetics and plant physiology
Evaluation of microorganism development on raw materials and packaged foods
Evaluation of molecular transformations during food processing
Evaluation of packaging mechanical resistance with numeric simulation and experimental trials
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