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.

Results: 185
Competence
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
Phase and state transition analysis in fresh, packaged or processed food
Physical, chemical, sensorial and microbial characteristics of traditional foods
Plant layout optimization
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
Product processing design: algorithms for automatic predictive control
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)
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
Quality optimization of raw material for local product production
Quality, safety and impact on human health of fermented products containing probiotic microorganisms
Rapid analytical methods for the analysis of proteins, xenobiotics and DNA
Rapid non-destructive methods for the optimization , characterization, and monitoring of raw material and finished products
Re-design of existing machines and plants with alternative meterials, techniques with hygienical properties included
Recombinant allergen preparation and immunochemical methods for detection of allergens in food
Regulation on GMOs and labelling
Safety regulations and standards for food by-products, leftovers, microorganisms and processes
Scanning Electron Microscopy + chemical analysis of materials (SEM/ESEM+EDX)
Selection of nutritional/health claims according to EU Regulation
Sensorial analysis of food products to assess the effects of process or raw material modification
Set up of in vitro methods and animal models for the evaluation of the health effects of food bioactive components
Shelf-life evaluation and study of the interaction packaging-product
Shelf-life modelization on tailor made ingredients or product
Software and internet services supporting traceability and monitoring quali-quantitative productions in agro-food
Specific migration analysis of one or more packagings