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
Integration of e-care prototype solutions
Integrative analisi of gene expression data and data from meta-analysis
Integrative analysis of Copy Number Variation data and Gene Exprtession
Integrative analysis of Gene expression and clinical data
Interaction between food microorganisms and gut microbiota
Intruments and services for precision agriculture
Isolation, target carachterisation (fat cells)
Isolation, target carachterisation (nervous cells)
Isolation, target carachterisation (skeletal muscle cells)
Kits for the determination of contaminants, pesticides and pathogens in raw materials
Lab trails and scale-up to pilot plants of experimental production diagrams; check of the physical, chemical and sensorial characteristics
Life cycle assessment for food packaging
Marker identification for the instrumental detection of desired or undesired microflora: set up of markers or indicators
Market survey and consumer trends towards functional foods
Mathematical modelling for product/process optimization
Mechanical evaluation (elasticity; adhesion in vitro/in vivo) of transdermal drug delivery systems
Mechanical testing on construction materials
Mechanical tests on packaging and packaging materials
Meta-analysis
Methods for the specific and varietal identification based on single components within blends
Methods to increase functional molecules and decrease undesired contaminants in local food
Microbial analysis, challenge tests, instrumental analyses
Microbial kinetics during food storage
Microbial response to environmental stress: optimization of microbial performance
Microbial strain selection for food production: enzymatic, physiological, and genetic characterization
Microbial strain selection: technological characterization
Microbiological activity in food: risk analysis
Microorganism selection for a particular process
Microscopic/nanoscopic/nanomechanical, mechanical and in vitro functional characterization of the device
Microscopy and nano -scopy, nanomechanics characterization in vitro with AFM technology
Microtomography evaluation 3D and 4D in vitro, ex vivo
Modification of technological processese to improve quality of local products
Modulation of microbial growth and shelf-life evaluation as a function of formulation and storage condition
Molecular analyses for the identification of pathogens and spoilage microorganisms and the evaluation of their impact on final product,
Molecular characterization of DNA, protein, peptides and metabolites
Molecular Cytogenetics (CGH, CMA)
Molecular DNA analysis of vegetal materials
Molecular screening based on bio-sensors
Molecular traceability and chemometrics to define food quality and tipicality
Monitoring and predictive meintenance based on acoustic and vibration sensors, thermography, olography, ultrasound