The TIS Innovation Park, in collaboration with the regional professional association of chemists, held a conference about Nano- and Biotechnology on March 1st in order to give information and to promote the use of these technologies by companies.
The European Union defines Nano- and Biotechnologies as key technologies for the global growth, development and employment. By means of new measurement methods and the creation of surfaces at nanometric scale (one nanometer is equal to a millionth part of one millimeter), it is possible to modify the material properties and to analyze small quantities of substances. This leads in the further development of active principles in order to eliminate, for instance, parasites, thus making the use of biotechnology especially interesting for the agriculture.
However, nano- and biotechnologies can be applicable to many other fields. During the conference held at the TIS, Marino Melissano, President of the regional professional association of chemists and Fabrizio Estini, nanotechnologist, showed the possibilities of developing materials with completely new properties by means of nanotechnology.
Graphene, which is composed of pure carbon, is an example of this new generation of materials that can be used in transistors, batteries and wheaterstrips. Nicola Pugno, from the Università degli Studi di Trento, showed the details of a research project about the graphene. Michael Oberhuber, headmaster of the Centro Sperimentale di Laimburg explained the advanced research carried out in the biotechnological field applied to the agriculture. Andreas Saxer introduced the analysis of materials that has been carried out in the Nanolab of the Universität Innsbruck.
TIS start-up 3C.I. has developed a device called “DiVino”, an electronic biosensor that permits to analyze the quality of wine. Stefano Pessoto, delegate administrator of 3C.I. showed an improved performance of this device due to the addition of a biotechnological microchip which determines exactly the content of glucose and fructose and the acidity of wine.