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...
The dispenser system BIOMASS DISP mainly consists of a completely isolated fiberglass tank, a submersible pump, pipes connecting to the water supply to the plant and biogas and a bioactive catalyst Biocat + . The system is fed with water from the...
NIR spectroscopy is a rapid and cheap technique for the analysis of food samples, which do not have to be "prepared", but can be analyzed as they are. In this context, the CHIMSLAB research group of BIOGEST-SITEIA has already successfully implemented...
The hyperspectral images acquired in the near infrared (NIR) range combine the advantages of spectroscopy and imaging, enabling to obtain a sort of "chemical photography" of the sample in which the sample aspects hardly visible or not visible to the...
The common digital color photographs or the RGB images acquired by a desktop scanner can be processed in order to extract "information" on the characteristics of the sample. Such characteristics may concern the chemical composition of the sample, if...
Some agro-food waste products maintain several compounds even after their processing for dietary uses. By using advanced technologies, it is possible to recover specific molecules that can be employed, once extracted and purified, as secondary raw...
The method developed allows for the detection of allergenic ingredients in food, through an indirect DNA-based analysis. In particular, we refer to the ingredients listed in Annex III of the EU Directive 1169/2011. The method is based on the...