Industrial Liaison Office

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 Chemistry and Catalysis
 Conservation of the Cultural heritage
 cultural heritage
 Energy and the environment
 High-Tech Materials
 material science
 Medicine and Diagnostics
 Micro and nanotechnologies
 Optics, Electronics and ICT
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 x ray diffraction

The Technological Offering

Synchrotron light has unique characteristics of intensity and coherence that can reveal otherwise inaccessible details of materials, simplify their manipulation and provide information in multiple fields of study including electronics, environmental sciences, materials engineering, medicine, and micro and nanotechnologies. The light is generated by electron accelerators, carried through micrometrically collimated beams selected according to their wavelengths, and transmitted through a beamline to the utilisation and measurement stations.

In this section a number of studies and developments undertaken at the Elettra in recent years are decribed. You'll find many examples of the wide range of the services. The Industrial Liaison Office of Elettra-Sincrotrone Trieste S.C.p.A. promotes technology transfer and offers assistance to all who wish to take advantage of its sophisticated skills and equipment.


Density map indicating the presence of gelatine in the same sample

Biopolymers for the food industry
With infrared microspectroscopy at Elettra it is possible to investigate and characterize polymer matrices and films structure, widely used in the food industry because they are biocompatible and biodegradable and ensure product consistency and a pleasing sensation on the palate.


Food properties and taste appeal
The different consistencies of the many varieties of bread are determined less by ingredients than by internal structure properties. At Elettra it was possible to draw relationships between these properties and bread organolettic properties.


Vegetable oils for food preservation
Studies of the crystallographic structure of commonly used oils in food industry, have been carried out at Elettra to reveal the nature of structural changes that occur when fats are subjected to sudden and drastic temperature changes.