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
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 integration
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
Paintings
Panel test evaluation and sensorial analysis of local food
Phase and state transition analysis in fresh, packaged or processed food
Physical, chemical, sensorial and microbial characteristics of traditional foods
Piezoelectric actuators
Piezoelectric and thermoelectric materials
Plant layout optimization
Pneumatic actuators
Polymer matrix composites and nanocomposites
Polymeric nanofibers
Porous materials (foams, sponges, etc)
Predictive maintenance
Predictive microbiology for shelf-life prevision, for food safety and for innovative products.
Preparation of the nutritional/health claims application
Procedures and optimization of microbiological processes in fermented food and feed
Process and plant optimization for fermented foods
Processes of ceramic materials production / machining (massive, dense / porous, thick films, etc.)
Processes of powder sintering
Processes of production / machining of products in glass
Processes of production / machining of products in polymer materials
Processes of production / machining of products of composite materials
Processes of recovery and recycling of materials / products
Product processing design: algorithms for automatic predictive control
Product Sound Quality: binaural measurements, metrics and psychoacoustic tests
Production flow chart, raw material HACCP and QFD, formulation, packaging and conservation conditions
Production of new vegetal products (populations, lines, new varieties) with peculiar characteristics by marker assisted selection (MAS)
Production planning (cell and processing lines configuration, scheduling, reconfigurability, adaptivity, lean production, etc.)
Property enhancement of innovative biodegradable materials
Proteomics in animal food
Quality assesment of milk and meat
Quality characterization of local products by HR-NMR e solid phase NMR
Quality control of products with electronic noses
Quality control: use of control sheets to set up new packaging technologies and process monitoring