A collection of case histories of successful collaborations between High Technology Network Laboratories and businesses. These are tangible and customisable examples of the application of new technologies, products, or services that show how industrial research can meet the needs of innovation.
The grape ripening degree at harvest is one of the main factors influencing the quality of wine. The parameters most frequently used to monitor the ripening degree of grapes are sugar content, pH, acidity, and phenolic composition. The latter is...
Development of a 24 SNP (Single Nucleotide Polymorphism) markers set for the parallel analyses of multiple of molecular markers associated with earliness and resistance to low temperatures in tomato. SNP-based markers are based on single DNA base...
Development of a set of 24 SNP markers (single nucleotide polymorphism) dedicated to the parallel analysis of 192 samples to test genes / markers associated with characters of interest, such as quality and low-toxicity gluten. SNP-based markers...
The VALSOVIT project has been proposed as a tool of technological innovation for the valorization of the waste of the wine production chain for the production of high added-value substances using sustainable technologies. The main results obtained in...
The project has developed innovative technologies for the production of fresh and processed pork products featured of high nutritional quality. Plant extracts, sources of omega-3 fatty acids and natural antioxidants, have been incorporated into pigs’...
Italy is one of the world's largest consumers of pesticides. IRRAOP solves the problem of the management of pesticide residues in sprayer tanks: to date there are no validated and effective systems or services able to avoid the dispersion of these...
Service offered to enterprises with the aim of identifying new materials of interest for the company either available on the market or under development at research laboratories. Within the project, the interdepartmental CIPACK centre gathers...
The ability to study protein and starch component digestibility is essential in nutritional assessment of baby food products. In this connection, it is necessary to have a digestive model that simulates the weaning baby's digestive steps in the most...
The hygienic design process takes into account the need to assure foodstuff's safety and suitability, starting from machinery design. This takes place by complying with a series of requirements, known as hygiene criteria in designing, as well as in...
Service implemented for companies that seek to pursue "natural" microbiological foodstuff stabilisation strategies. It provides a competitive market advantage since it addresses consumers' increasing demand for minimally treated products with no...
Thanks to the combination and synergistic use of descriptive sensory analysis, chemical and microbiological analysis and consumer tests, it is possible to assess and best define the suitability, influence on quality and on real shelf-life of...
Development of a set of 24 SNP (single nucleotide polymorphism) markers that allows 192 samples to be simultaneously analysed in a single day for 24 markers associated with agronomic traits of interest. SNP markers represent polymorphisms due to...
Technology which makes it possible to obtain a process to clarify cloudy oil, assuring high retention of the qualitative features (physico-chemical, sensory and health-related) of the product as it does not come in contact with foreign material such...
Use of transparent coatings made with natural polymers (alginates) able to convey natural molecules with antimicrobial activity, such as essential oils, for slowing down the contaminating and altering microbial proliferation in chicken breasts. The...
The design decisions of many small and medium-sized companies that produce turbomachines in specific sectors are based more on experience than on an analytical approach. In fact, fluid dynamics simulation software often requires very costly licences...