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
Monitoring of chemical, physical, and biochemical characteristics (enzymatic activity and kinetics) during storage
Musculoskeletal modelling
Nanoparticles and surfaces microscopy characterization and bio-chemical derivatization
Neurocognitive modelling
New ingredients, feed, and food formulation
New material and technique study for bio- and eco-compatible packaging films
New materials to reduce environment impact
Next generation sequencing (NGS)
Noise reduction
Non-conventional thermal and non-thermal technologies for product stabilization, extraction, and conservation
Numerical design of devices
Numerical optimization of biomedical instrumentation
Numerical simulation to define process-product interaction
OGM detection in food
On-farm rapid methods for quality assessment of dairy and meat products
On-line bank "Cerealab" as informatics instrument to support assisted selection (MAS) for vegetal production
On-line product control feasibility for process optimization
Operator practical training for process control and lab tests
Optimization of fermentation and biotransformation processes
Optimization of fermentation process, study and evaluation of the nutritional and functional properties of ingredients, valorisation of ingredients and products
Optimization of logistical flows, interoperational buffer and stoking areas, managing policy of the logistic productive system
Optimization of processing conditions by desing of experiments (DoE) for product development
Optimization of raw material selection for food processing/products
Optimization of traditional stabilizing treatment to improve food quality
Optimized methods for homologation of packaging from recycled materials
Otpimization of fermentation conditions: traceability and authenticity of typical or brand fermented food products
Packaging innovation to enhance food shelf-life
Packaging, designing and testing: choice of the proper materials for the desired product
Packaging, designing and testing: shelf-life evaluation of food products and bioactive components
Panel test evaluation and sensorial analysis of local food
Pharmacokinetics of new compounds
Phase and state transition analysis in fresh, packaged or processed food
Physical, chemical, sensorial and microbial characteristics of traditional foods
Physico-chemical characterisation of new compounds
Plant layout optimization
Plasmid production
Platelet aggregation studies
Power management
Preclinical evaluation of devices by numerical simulations
Prediction of effect of sequence variants on mRNA splicing