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
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
Design to cost, fault tolerance, robust design
Designe of specific software application (acquisition, processing, control, supervision, ...)
Detail design: Design archetypes , parametric models (CAD)
Detail design: Dynamic analysis and NVH (Noise, Vibration, Harshness)
Detail design: internal and external three-dimensional thermo - fluid dynamics of components, machines and systems (CFD)
Detail design: lumped parameter and one-dimensional fluid dynamic analysis of circuits, components, machines and systems
Detail design: lumped parameter and one-dimensional static and dynamic electromechanical analysis of circuits, components, machines and systems
Detail design:static, dynamic, elastodynamic structural, thermo structural and crash analysis (FEM)
Detectors of ionizing radiation (X-rays, gamma, radon)
Determination of the protein variation during product processing (i.e. dairy and meat products)
Development of new active and intelligent packaging
Discrete events mathematical modeling of systems and processes
DNA samples: preparations and conservation from vegetal materials and plants
Dynamic / elastodynamic analysis and control (multibody models, lumped-parameter models, etc.)
e-maintenance: remote management of maintenance and fault
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
Elastomers
Electrical, power and magnetic sensors
Energy harvesting
Energy saving and lowering of environment impact of machines and plants for food production
Evaluation of dietary habits of the population in order to identify risk behaviours and prevention strategies
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
Evaluation of the physical, chemical, and microbial characteristics of products
Evaluation of typicality by flavour analysis, markers of authenticity and chemometrics
Experimental analysis of the emissions of internal combustion engines, machines and systems for the production of energy
Experimental analysis of the thermo-fluid dynamic characteristics and performances of components, systems and plants: contact techniques
Experimental analysis of the thermo-fluid dynamic characteristics and performances of components, systems and plants: non-contact techniques
Experimental analysis of the thermo-fluid dynamic characteristics and performances of components, systems and plants: the wireless signal transmission
Experimental modal analysis